Mørt filet, delikat gyllen foie gras og en fyldig saus løfter retten. Og det beste: den er enkel å tilberede – det er bare å følge disse anbefalingene:

 Ingredienser (2 personer)

• 2 tournedoser av storfekjøtt (filet, 180–200 g hver, tykke og jevnt runde)
• 2 skiver av svært kald eller frossen rå foie gras
• 2 skiver loff eller brioche (uten skorpe)
• 1 liten svart trøffel eller trøffelskiver (valgfritt, men tradisjonelt)
  
• 10 cl kalvekraft (flytende eller i pulverform, for eksempel av merket Maggi).
• 5 cl Madeira, portvin eller armagnac
• 20 g smør
• Olje (etter eget valg)
• Fint salt, pepper 

Tilberedning av retten Tournedos Rossini

1. Tournedos

• Ta kjøttet ut 20 minutter før tilberedning.
• Salt og pepre.
• Brun på høy varme med litt olje, 2–3 minutter på hver side (rå kjernetemperatur).
• Tilsett en klatt smør mot slutten av tilberedningen, og øs 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 aluminum 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 reduce until thick enough to coat 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 mark should remain visible and not close up immediately).
• Add a few truffle slices or the truffle juice, if you have any.
• Taste and adjust the 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 crisp.

4. Foie gras

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

Assembly (the key to Rossini)

• Toast in the center 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.

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