Filetens mørhed, den delikat gyldenstegte foie gras og en intens sauce fuldender retten. Og det bedste: den er nem at tilberede; du skal blot følge disse anbefalinger:

 Ingredienser (2 personer)

• 2 tournedos af oksekød (filet, 180–200 g hver, tykke og pænt runde)
• 2 skiver meget kold eller frossen rå foie gras
• 2 skiver toastbrød eller brioche (uden skorpe)
• 1 lille sort trøffel eller trøffelskiver (valgfrit, men traditionelt)
  
• 10 cl kalvefond (flydende eller som pulver, f.eks. fra Maggi).
• 5 cl Madeira, portvin eller Armagnac
• 20 g smør
• Olie (efter eget valg)
• Fint salt, peber 

Opskriftens tilberedning Tournedos Rossini

1. Tournedos

• Tag kødet ud 20 min. før tilberedning.
• Krydr med salt og peber.
• Brun kødet ved høj varme i lidt olie, 2–3 min. på hver side (rødt stegt).
• Tilsæt en klat smør, når kødet er færdigstegt, og hæld stegeskyen over.
• Let rest for 3–4 minutes off the heat.
• Remove the meat from the pan and place it on a warm plate.
• Cover loosely with aluminium foil.
• Let rest for 3–4 minutes off the heat.

2. Rossini sauce

• Deglaze the same pan used for the tournedos with Madeira, Port or Armagnac.
  
• Add the veal stock and let it reduce until it coats the back of a spoon (that is, until it is slightly thickened: dip a spoon into the sauce and, when you run your finger across the back of the spoon, the trail should remain visible and not close immediately).
• Add a few truffle slices or the truffle juice, if you have any.
• Taste and adjust the seasoning with salt and pepper. Keep warm.

3. Toast

• Remove the crust from the bread for a neater presentation.

• Brown the bread slices in a clean frying pan with butter until crisp.

4. Foie gras

• Use a very hot frying pan, without fat (the foie gras naturally releases its own fat).
• Sear for only 30–45 seconds per side, until lightly browned.
• Salt lightly after cooking.

Assembly (the key to Rossini)

• Toast in the centre of the plate
• Sauce poured around it
• Tournedos placed on top
• Foie gras escalope on the meat
• Truffle slices on top
  

Classic accompaniment: homemade mashed potatoes, toast or fine green vegetables.

Tip: Serve the accompaniment warm and in small portions so as not to mask the delicacy of the tournedos and foie gras.