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
6 people
9 IngredientsLast modified on: August 26th 2021
3 tablespoons 
900 g steak of beef tenderloin
6 slices 
90 g 
240 ml 
60 g reduced veal stock
240 g 
Times for this recipe
Preparation: 30 min.
Cooking: 20 min.
All in all: 50 min.
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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 3 tablespoons 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 240 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 60 g reduced veal stock and stir. The sauce will thicken rapidly.
When the liquid comes to the boil, add 60 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 | 730 RDI=280 % | 3,560 RDI=340 % | 910 RDI=140 % | 5,390 RDI=270 % | 22,580 RDI: 270 % |
| 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 6 people : 44.20 €
- Per person : 7.40 €
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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: "Au vert" beef, Fillet of beef in a rosemary crust, Tenderloin steaks marinated in red wine with rosemary, Beef Wellington, Tenderloin steak with beetroot tops and mushrooms, ... See them all 5
Noilly Prat
Like these other recipes: Scallops with cabbage julienne, Scallops with sorrel and Noilly Prat, Pan-fried fish fillets, braised cabbage with Noilly Prat, Pan-fried scallops and chanterelles with Noilly Prat sauce, ... See them all 4
Foie gras
You can get more informations, or check-out other recipes which use it, for example: Foie gras fingers, Paté en croute (terrine in a pie crust), Foie gras Chantilly , Scallops with crunchy vegetables and wine sabayon, Beef Wellington, ... See them all 8
Butter
Like these other recipes: Leek and egg frichti, Buckwheat almond biscuits, Green beans and potatoes with Morbier cream sauce, Artichoke hearts forestier , Fillet of pollack cooked in two stages, ... See them all 470
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The 3 comments already posted on this recipe
Try it with Madeira wine for the sauce.
Next time I'm sure...
Thanks for sharing...