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

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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!!
 
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