This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Tournedos Rossini
Tournedos Rossini is a very chic recipe, allegedly inspired by the famous composer.
It consists of fried fillet steak, served on buttered toast, topped with a slice of foie gras and a delicious sauce made by deglazing the cooking pan with port or Noilly Prat.
It consists of fried fillet steak, served on buttered toast, topped with a slice of foie gras and a delicious sauce made by deglazing the cooking pan with port or Noilly Prat.
50 min.
Easy
14.75 €
2 people
9 IngredientsLast modified on: August 26th 2021
1 tablespoon 
300 g steak of beef tenderloin
2 slices 
30 g 
80 ml 
20 g reduced veal stock
80 g 
Times for this recipe
Preparation: 30 min.
Cooking: 20 min.
All in all: 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 15 min.
Have your butcher prepare the tournedos steaks for you. This is fillet steak (also known as filet mignon) wrapped in a fine band of pork fat. It is rather expensive, but this is one of the very best cuts. Remove the steaks from the fridge at least 1 hour before using.
Dry both sides of the steaks with absorbant paper, then salt and pepper them.
Cut circles of bread about the same size as the steaks (using a cutter makes this easier) and butter both sides.
Dry both sides of the steaks with absorbant paper, then salt and pepper them.
Cut circles of bread about the same size as the steaks (using a cutter makes this easier) and butter both sides.
Stage 2 - ⌛ 4 min.
Fry the bread gently in a frying pan on low heat until both sides are lightly browned.
Heat the serving plates.
Heat the serving plates.
Stage 3 - ⌛ 8 min.
Meanwhile, pour 1 tablespoon oil into another frying pan on medium heat, and when hot, add the steaks and fry.
Cook until done to your taste.
See these tips for cooking red meat.
Cook until done to your taste.
See these tips for cooking red meat.
Stage 4 - ⌛ 3 min.
The band of fat should come loose towards the end of cooking. Remove and discard it.
Cut 2 slices of foie gras, about the same size as the bread.
Cut 2 slices of foie gras, about the same size as the bread.
Stage 5 - ⌛ 3 min.
As soon as the steaks are cooked, remove them from the pan and put them beside the toasted bread to keep hot while you make the sauce.
Leave the steak pan on the heat.
Leave the steak pan on the heat.
Stage 6 - ⌛ 3 min.
Pour 80 ml Noilly Prat (or port) into the pan and, using a wooden spatula, scrape the bottom of the pan well so that all the cooking juices are absorbed.
When the liquid comes to the boil, add 20 g reduced veal stock and stir. The sauce will thicken rapidly.
When the liquid comes to the boil, add 20 g reduced veal stock and stir. The sauce will thicken rapidly.
Stage 7 - ⌛ 5 min.
To finish the sauce, add a knob of butter and whisk while it melts. This will give you a smooth, glossy sauce.
Stage 8 - ⌛ 3 min.
Place a round of toast on each plate, place a steak on top, then a slice of foie gras.
Stage 9 - ⌛ 2 min.
Pour the sauce over and serve immediately. Tournedos Rossini should not be kept waiting.
Remarks
To be completely authentic, the recipe should include thin slices of truffle, but it is already delicious as it is.
I recommend serving it with pan-fried mushrooms, for example, or a selection of small vegetables.
I prefer Noilly, as I find that port makes the sauce a little too bland and sweet.
If you don't have veal stock, your can use a beef stock cube instead, but it will not be quite as good.
I recommend serving it with pan-fried mushrooms, for example, or a selection of small vegetables.
I prefer Noilly, as I find that port makes the sauce a little too bland and sweet.
If you don't have veal stock, your can use a beef stock cube instead, but it will not be quite as good.
And to drink?
A Cabernet-Sauvignon red wine, such as a Saint-Esthèphe.
Keeping: To eat right now.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 240 RDI=90 % | 1,190 RDI=110 % | 300 RDI=50 % | 1,800 RDI=90 % | 7,530 RDI: 90 % |
| Per 100 g | 40 RDI=20 % | 190 RDI=20 % | 50 RDI=7 % | 290 RDI=10 % | 1,200 RDI: 10 % |
| Per person | 120 RDI=50 % | 590 RDI=60 % | 150 RDI=20 % | 900 RDI=50 % | 3,760 RDI: 50 % |
How much will it cost?
- For 2 people : 14.75 €
- Per person : 7.40 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Steak of beef tenderloin
Like these other recipes: Tenderloin steaks marinated in red wine with rosemary, Fillet of beef in a rosemary crust, Beef Wellington, Tenderloin steak with beetroot tops and mushrooms, "Au vert" beef, ... See them all 5
Foie gras
You can get more informations, or check-out other recipes which use it, for example: Foie gras Chantilly , Purée of Jerusalem artichokes with foie gras, Foie gras fingers, Beef Wellington, Scallops with crunchy vegetables and wine sabayon, ... See them all 8
Noilly Prat
Like these other recipes: Scallops with sorrel and Noilly Prat, Pan-fried scallops and chanterelles with Noilly Prat sauce, Scallops with cabbage julienne, Pan-fried fish fillets, braised cabbage with Noilly Prat, ... See them all 4
Butter
Like these other recipes: Yeast-based flaky dough (for croissants), Polenta with spinach and soft-poached egg, Dipping bread with cheese, Asparagus "en petit pois", Turnip top soup, ... See them all 481
Other recipes you may also like
Gingerbread
Maybe this recipe will bring back memories. February 21th 2011298 K4.2 1 hour 4 min.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter. February 21th 2011341 K 14 40 min.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it. October 20th 2012794 K 43 25 min.
Poached eggs
Poached eggs are cooked, without the shell, in barely simmering (nearly boiling) water. White should be firm and yolk soft, that's the difficulty. This recipe teaches you how to succeed with three important points. January 8th 2013328 K5 2 hours 40 min.
Pistachio powder or paste
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic. October 13th 2010396 K 154 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe (as 9 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 3 comments already posted on this recipe
Try it with Madeira wine for the sauce.
Next time I'm sure...
Thanks for sharing...