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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.

322K 3 76 2.9

Last modified on: August 26^th 2021

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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

Change to the quantities for: 1 people 2 people 4 people 6 people

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How long does it take?

Time required for this recipe:

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

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 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.

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,287 Kcal or 5,388 Kj	71 gr	88 gr	136 gr
64 %	27 %	8 %	21 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
206 Kcal or 862 Kj	11 gr	14 gr	22 gr
10 %	4 %	1 %	3 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
644 Kcal or 2,696 Kj	35 gr	44 gr	68 gr
32 %	14 %	4 %	10 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Gluten, Milk

How much will it cost?

For 2 people : 14.73 €
Per person : 7.37 €

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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 : You can check-out other recipes which use it, like for example: "Au vert" beef, Beef Wellington, Fillet of beef in a rosemary crust, Tenderloin steak with beetroot tops and mushrooms, Tenderloin steaks marinated in red wine with rosemary, ... All
	Foie gras: You can get more informations, or check-out other recipes which use it, for example: Foie gras fingers, Purée of Jerusalem artichokes with foie gras, Duck Parmentier, Paté en croute (terrine in a pie crust), Foie gras Chantilly , ... All
	Noilly Prat: You can get more informations, or check-out other recipes which use it, for example: Pan-fried fish fillets, braised cabbage with Noilly Prat, Pan-fried scallops and chanterelles with Noilly Prat sauce, Scallops with sorrel and Noilly Prat, Scallops with cabbage julienne, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Sauce Normande (for fish), The strange gratin, Sweet pastry, Pan-fried salmon with white cabbage, Pear and chocolate Paris puddings, ... All

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Your 3 comments or questions 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)

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