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Tournedos Rossini

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.

232,340 32.9/5

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Last modified on: March 15th 2012

For 2 people, you will need:

How long does it take?

PreparationCookingStart to finish
29 min.17 min.46 min.
Preservation: To eat right now.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 Tournedos Rossini : Photo of step #1Have 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.
15 min.
2 Tournedos Rossini : Photo of step #2Fry the bread gently in a frying pan on low heat until both sides are lightly browned.

Heat the serving plates.
4 min.
3 Tournedos Rossini : Photo of step #3Meanwhile, 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.
8 min.
4 Tournedos Rossini : Photo of step #4The 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.
3 min.
5 Tournedos Rossini : Photo of step #5As 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.
3 min.
6 Tournedos Rossini : Photo of step #6Pour 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.
3 min.
7 Tournedos Rossini : Photo of step #7To finish the sauce, add a knob of butter and whisk while it melts. This will give you a smooth, glossy sauce. 5 min.
8 Tournedos Rossini : Photo of step #8Place a round of toast on each plate, place a steak on top, then a slice of foie gras. 3 min.
9 Tournedos Rossini : Photo of step #9Pour the sauce over and serve immediately. Tournedos Rossini should not be kept waiting. 2 min.

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.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
5621178 gr884 gr153 gr
281 %68 %83 %23 %
Per 100 g
CaloriesProteins CarbohydratesFats
89928 gr141 gr24 gr
45 %11 %13 %4 %
Per person
CaloriesProteins CarbohydratesFats
288 gr442 gr76 gr
141 %34 %42 %12 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 2 people : 6.57 €
Per person : 3.29 €

Note : These prices are only approximate.

Change currency:

And to drink?: A Cabernet-Sauvignon red wine, such as a Saint-Esthèphe.
Source: Home made
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More recipes?

This recipe use (among others)
Beef Beef : You can check-out other recipes which use it, like for example: Carbonnade, Melt-in-the mouth meat and vegetables in a sealed casserole, Two-stage beef chuck , How to cook red meat properly, Beef braised in reduced red wine, ... [All]
Foie grasFoie gras: You can get more informations, or check-out other recipes which use it, for example: Beef Wellington, Duck Parmentier, Paté en croute (terrine in a pie crust), Sarladaise potatoes, Foie gras fingers, ... [All]
Noilly PratNoilly Prat: You can get more informations, or check-out other recipes which use it, for example: Pan-fried scallops and chanterelles with Noilly Prat sauce, Scallops with cabbage julienne, ... [All]
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Chicken breasts in a potato crust, Caribbean upside-down cake, Gâteau Nantais, Melting Epoisses on toast , Scrambled eggs with butter-fried bread and fresh spinach, ... [All]

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