1,506 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
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.

349 K 3× 2.9/5 (76 reviews)

50 min.

Easy

14.75 €

2 people

9 Ingredients

Last modified on: August 26^th 2021

For this recipe: I want to make it (575×) I made it (596×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 2 people, you will need:

1 1 tablespoon oil
2 300 g steak of beef tenderloin
3 2 slices bread
4 30 g butter
5 80 g Noilly Prat
6 20 g reduced veal stock
7 80 g Foie gras
8 salt
9 pepper
Total weight: 625 grams

Change to the quantities for:

1 people 2 people 4 people 6 people

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 30 min.

Cooking: 20 min.

All in all: 50 min.

When should you start or finish this recipe?

If you start now, at 17:30, you will finish around : 18:15.Change start time

To finish around 7pm, you'll need to have started before: 18:45.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.

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.

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.

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.

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.

Stage 6 - 3 min.

Pour 80 g 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.

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.

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, Milk

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)

Other recipes you may also like

Leek and artichoke tart à la piémontaise

This is a quiche-style tart with a Piedmont-inspired twist: the filling is made with eggs, mascarpone (lighter than the usual cream) and Parmesan. The tart still has a moist texture to balance the puff-pastry crust, with the flavour of leeks and purple artichokes.
December 7^th 201657 K5 1 hour 25 min.

Epiphany galette

Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
January 1^st 2025298 K 24.5 3 hours 8 min.

Toasted almond cake

A layer cake, with toasted almonds in the chocolate part.
July 5^th 2016247 K4.4 2 hours 2 min.

Nanou's chocolate cake

A moist melting cake, very very chocolaty...
June 22^th 2013288 K4.6 1 hour 45 min.

Exotic fruit tart

An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.
May 27^th 2020326 K5 2 hours 25 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 3 comments already posted on this recipe

This is a good example of a classic dish,unlike many 'supposed' Rossini recipes posted on the internet.
Try it with Madeira wine for the sauce.
Posted by runtonboy november 19^th 2012 at 11:36 n° 3
That's strange Louise, because usually you should hear The Barber of Seville when cooking, and William Tell overture when serving.
Next time I'm sure...
Posted by jh march 19^th 2012 at 13:39 n° 2
Whew! I finally made it here and not a minute too soon, jh. Love Tournedos Rossini but for some reason when I prepare them they just ever "sing" the way they should. I'll need to try it your way.

Thanks for sharing...
Posted by Louise march 16^th 2012 at 21:43 n° 1

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.