French · Main · Hard
Tournedos Rossini
Filet mignon crowned with seared foie gras and truffle on toasted bread. The height of 19th century French luxury dining.
The whole recipe in 60 seconds
Tournedos Rossini, in 5 ideas
- This dish was created for composer Rossini, a famous gourmand
- Thick cut tenderloin stays juicy while developing a proper crust
- Foie gras sears in seconds; watch it closely or it melts away
- Madeira adds a nutty sweetness that ties beef and foie gras together
- This is a special occasion dish, so do not skimp on the resting time
What you need
Ingredients
- 2 beef tenderloin steaks, 2 inches thick
- 2 slices brioche or white bread, crusts removed
- 2 slices foie gras, 1/2 inch thick
- 2 tbsp butter
- 1/4 cup Madeira or port
- 1/2 cup demi-glace or rich beef stock
- 1 small black truffle, shaved (optional)
- Salt and pepper
How to make it
Directions
- Season the steaks with salt and pepper.
- Toast the bread slices in butter until golden and set aside.
- Sear the steaks in a hot skillet 3 minutes per side for medium rare. Rest them.
- Sear the foie gras 1 minute per side until golden and melting.
- Deglaze the pan with Madeira, add demi-glace, and reduce to a sauce.
- Plate: toast, steak, foie gras, shaved truffle, sauce spooned around.
Money saver. Ask your butcher for the center cut of tenderloin; it cooks more evenly than the tapered ends and there is less waste.