Filéns mörhet, den varsamt brynta foie gras och den intensiva såsen förhöjer helheten. Och det bästa: den är enkel att tillaga, följ bara dessa rekommendationer:

 Ingredienser (2 personer)

• 2 tournedos av nötkött (filé, 180–200 g styck, tjocka och välrundade)
• 2 skivor mycket kall eller fryst rå foie gras
• 2 skivor formbröd eller brioche (utan kanter)
• 1 liten svart tryffel eller tryffelskal (valfritt men traditionellt)
  
• 10 cl kalvfond (flytande eller i pulverform, till exempel av märket Maggi).
• 5 cl Madeira, portvin eller Armagnac
• 20 g smör
• Olja (valfri)
• Fint salt, peppar 

Förberedelse av recept på tournedos Rossini

1.Tournedos

• Ta ut köttet 20 minuter före tillagningen.
• Salta och peppra.
• Bryn på hög värme med lite olja, 2–3 minuter per sida (blodig stekning).
• Tillsätt en klick smör mot slutet av tillagningen och ös.
• 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 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 seasoning with salt and pepper. Keep warm.

3. Toast

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

• Brown the slices of bread in a clean pan with butter until crispy.

4. Foie gras

• Use a very hot pan, without fat (the foie gras naturally releases 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
• Slice of foie gras 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.