Loading Search Bar...
READY IN
30 mins
Tournedos Rossini Recipe

Tournedos Rossini

An Ideal Recipe for Entertaining
Graham

Recipe by  

This is the 'traditional' Tournedos Rossini recipe with foie gras on top of the steak. It is one of the great classic dishes of the world. First created by French master chef Antonin Careme and named after his great friend the Italian composer Gioachino Rossini, Tournedos Rossini is pure luxury on a plate, consisting of the 'tournedos' of fillet steak, foie gras, truffle or cepes and Madeira

It's not always easy to get hold of raw foie gras and, even if you can, the price may prove prohibitive. For that reason I've offered an alternative, less expensive (and easier), Tournedos Rossini recipe which I've called Fillet Steaks in Madeira Sauce.

      Preparation Time: 15 Minutes

      Cooking Time: 15 Minutes

A Top Choice Recipe for Extravagance

Ingredients for Tournedos Rossini

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
1 tablespoon
butter
1 tablespoon
olive oil
4 slices x 3 oz (½")
foie gras (duck or goose)
4 slices
white bread
4 x 8 oz
beef tournedos
3 cloves
garlic
2 small
truffles (or substitute cêpes or other mushrooms)
 
salt and pepper
FOR THE SAUCE
1 tablespoon
port
2 tablespoons
brandy
2 tablespoons
Madeira
4 fl oz
beef or veal stock

 

How to Cook Tournedos Rossini

  1. Mix the butter and the olive oil in a hot frying pan. Season the tournedos with salt and freshly-ground pepper and fry rapidly to seal. Cook for 2-3 minutes on each side until the steaks are crusted on the outside but rare inside. Remove from the pan and set aside in a warm (not hot) oven.
  2. Using the same pan, rapidly fry the slices of foie gras, until just caramelised (about 1 minute on each side). Remove, place them on absorbent paper, and keep them warm with the meat. Do not discard the juices in the pan.
  3. For the sauce, deglaze the pan used for the meat and foie gras with a the port, brandy, Madeira and beef or veal stock. Allow to reduce.
  4. Meanwhile, peel and chop the garlic. If you are using truffles, slice them very finely. If you are using cêpes or other mushrooms, finely chop them. Braise the truffles, cêpes or mushrooms, and the chopped garlic in a separate pan with a little butter and a spoonful of Madeira. Add the sauce to this pan and allow to simmer for about three minutes.
  5. Meanwhile, remove the crusts from the bread, cut them to the same size as the meat and toast them. Place each cooked tournedos on a slice of the toast and top with a slice of fois gras. With a slotted spoon lift out the truffles/mushrooms and place round the edges of the tournedos. Cover with sauce and serve immediately with Braised Leeks and Potato Gratin.

 
Graham GRAHAM'S HOT TIP:
The classic Tournedos Rossini requires the steak to be cooked rare (and I admit, this is the way I like it). If, however, you MUST cook your meat further, increase the cooking time to about 3-4 minutes on each side. Anything more than this and you'll be eating hard, chewy meat for the next week!!
 
Print Kitchen-Friendly View

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.


 Reviewer Logout
QUICK RATING
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...


Divine

Lovely

S'okay!

Hmmm!

C'mon!

Yaach!

Thank You... your feedback is important to us.
 
 

What To Eat Tonight

83 Perfect Sunday Lunches
83 Perfect Sunday Lunches

The traditional Sunday Lunch is not a thing of the past - it is making a comeback. When the family gets together for something special.

23 Simple Soups
23 Simple Soups

Soup from a packet? You're kidding! Good soups are easy to make and are a whole lot more healthy and wholesome than any commercial stuff.

131 Recipes We're Loving
131 Recipes We're Loving

These are our editorial choices that we have tried and really enjoyed. A real mixture of recipes but all of them certain to please.

Other Beef Recipes

Chili with Rice
Chili with Rice

Whilst I eat my chili very hot, this recipe is for a medium strength chili which you can adjust as necessary with more or less chili powder.

Peppered Steak
Peppered Steak

You will see this particular delicacy in many restaurants under the title "Steak au Poivre" which, of course, makes it sound very continental.

Guinness Beef Stew
Guinness Beef Stew

Guinness Beef Stew is one of those strange culinary mixtures that works. The malty flavour of the Guinness adds depth to the meat.

 

 
ALL RIGHTS RESERVED © 2022 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them.
up