Tournedos Rossini Recipe

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

The tenderness of the fillet, the delicately browned foie gras, and an intense sauce come together to elevate the whole. And the best part: it is easy to prepare, just follow these recommendations:

Ingredients (2 people)

2 beef tournedos (fillet, 180–200 g each, thick and well rounded)
2 slices of very cold or frozen raw foie gras
2 slices of white bread or brioche (without crust)
1 small black truffle or truffle peelings (optional but traditional)
10 cl of veal stock (liquid or powder, for example Maggi brand).
5 cl of Madeira, Port, or Armagnac
20 g of butter
Oil (of your choice)
Fine salt, pepper

Preparation of Tournedos Rossini

1. Tournedos

Take the meat out 20 min before cooking.
Salt, pepper.
Sear over high heat with a little oil, 2–3 min per side (rare cooking).
Add a knob of butter at the end of cooking, then baste.
Let rest 3–4 min off heat.
Remove the meat from the pan and place it on a warm plate.
Lightly cover with aluminum foil without sealing.
Let rest 3–4 min off heat.

2. Rossini Sauce

Deglaze the same pan used for the tournedos with Madeira, Port, or Armagnac.
Add the veal stock, let reduce until it coats (That is, it should be slightly thickened: dip a spoon into the sauce and, by running your finger along the back of the spoon, the mark should remain visible and not close immediately).
Incorporate a few slices or the truffle juice if you have it.
Taste, adjust salt/pepper. Keep warm.