Tournedos Rossini Recipe

Name: Recette Tournedos Rossini
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 personnes
Cuisine: French
Ingredients: 2 tournedos de bœuf (filet, 180–200 g chacun, épais et bien ronds); 2 escalopes de foie gras cru très froid ou surgelé; 2 tranches de pain de mie ou brioche (sans la croûte); 1 petite truffe noire ou pelures de truffe (facultatif mais traditionnel); 10 cl de fond de veau (liquide ou en poudre, par exemple de marque Maggi).; 5 cl de Madère, Porto ou Armagnac; 20 g de beurre; Huile (de votre choix); Sel fin, poivre

A great French classic from the 19th century that impresses guests from the moment it arrives at the table until the last bite. It’s the kind of dish that transforms an ordinary dinner into an exceptional occasion.

Preparation time : 15 min. Cooking time: 10 min.

tournedos Rossini recipe

The tenderness of the tenderloin, the delicately browned foie gras and the intense sauce elevate the whole dish. Best of all: it’s easy to prepare; simply follow these recommendations:

Ingredients (serves 2)

2 beef tournedos (tenderloin, 180–200 g each, thick and nicely round)
2 slices of very cold or frozen raw foie gras
2 slices of sandwich bread or brioche (crusts removed)
1 small black truffle or truffle peelings (optional but traditional)
10 cl veal stock (liquid or powdered, for example Maggi brand).
5 cl Madeira, Port or Armagnac
20 g butter
Oil (your choice)
Fine salt, pepper

Steps Tournedos Rossini recipe

1.Tournedos

Take the meat out 20 minutes before cooking.
Season with salt and pepper.
Sear over high heat with a little oil, 2–3 minutes per side (rare).
Add a knob of butter at the end of cooking, then baste.
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 aluminum foil.
Let rest for 3–4 minutes off the heat.

2. Rossini sauce

Deglazethe same pan used for the tournedos with Madeira, Port, or Armagnac.
Add the veal stock and reduce until it coats the back of a spoon (that is, until it has thickened slightly: 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 up immediately).
Add a few truffle slices or the truffle juice, if you have any.
Taste, then 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 pan with butter until crispy.

4. Foie gras

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