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: "Au vert" beef, Tenderloin steak with beetroot tops and mushrooms, Beef Wellington, Tenderloin steaks marinated in red wine with rosemary, Fillet of beef in a rosemary crust, ... See them all 5
Noilly Prat
Like these other recipes: Pan-fried scallops and chanterelles with Noilly Prat sauce, Pan-fried fish fillets, braised cabbage with Noilly Prat, Scallops with sorrel and Noilly Prat, Scallops with cabbage julienne, ... See them all 4
Foie gras
You can get more informations, or check-out other recipes which use it, for example: Sarladaise potatoes, Foie gras fingers, Beef Wellington, Duck Parmentier, Paté en croute (terrine in a pie crust), ... See them all 8
Butter
Like these other recipes: Kale and potato soup, Fish petals, vegetables julienne, and beurre blanc, Tart Tatin, Yeast-based flaky dough (for croissants), Crispy rolls with chicken and leek, ... See them all 486
Other recipes you may also like
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available... October 3rd 20191.61 M 714.6 2 hours 40 min.
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known. November 15th 20182.84 M 23.4 40 min.
Traditional nutty choc-chip cookies
A traditional American recipe for homely biscuits, which can be made in different flavours or with additions (seeds, dried fruit, nuts, chocolate, etc.). January 5th 2020395 K4 1 hour 50 min.
Artichoke hearts forestier
This recipe is not very complicated, but does involve some work: an artichoke heart with a layer of mushroom duxelle, a layer of fried bacon, topped with a poached egg and cream sauce. Everything can be prepared in advance (the day before for example), but the final assembly should be done just before serving. May 10th 2023284 K5 1 hour 50 min.
Guacamole
For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below. November 26th 2011322 K4.1 1 hour 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-08)
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...