Tournedos Rossini

A recipe from cooking-ez.com

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 ml Noilly Prat
• 6 20 g reduced veal stock
• 7 80 g Foie gras
• 8 salt
• 9 pepper
• Total weight: 625 grams

Times:

Preparation	Cooking	Start to finish
29 min.	17 min.	46 min.

Step by step recipe

• 1: 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.
• 2: Fry the bread gently in a frying pan on low heat until both sides are lightly browned.
  Heat the serving plates.
• 3: 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.
• 4: 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.
• 5: 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.
• 6: 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.
• 7: To finish the sauce, add a knob of butter and whisk while it melts. This will give you a smooth, glossy sauce.
• 8: Place a round of toast on each plate, place a steak on top, then a slice of foie gras.
• 9: 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.

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