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.
332K 2.9/5 based on 76 reviews
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Last modified on: August 26th 2021

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For 2 people, you will need:

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How long will it take?
Time required for this recipe:
PreparationCookingStart to finish
29 min.17 min.46 min.
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Step by step recipe

Stage 1 - 15 min.
Tournedos Rossini
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.
Tournedos Rossini
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.
Tournedos Rossini
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.
Tournedos Rossini
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.
Tournedos Rossini
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.
Tournedos Rossini
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.
Tournedos Rossini
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.
Tournedos Rossini
Place a round of toast on each plate, place a steak on top, then a slice of foie gras.

Stage 9 - 2 min.
Tournedos Rossini
Pour the sauce over and serve immediately. Tournedos Rossini should not be kept waiting.
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.
To eat right now.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,798 Kcal or 7,528 Kj244 gr1,187 gr303 gr
90 %94 %112 %46 %
Per 100 g
Energetic valueProteins CarbohydratesFats
288 Kcal or 1,206 Kj39 gr190 gr48 gr
14 %15 %18 %7 %
Per person
Energetic valueProteins CarbohydratesFats
899 Kcal or 3,764 Kj122 gr594 gr151 gr
45 %47 %56 %23 %
% 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)
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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 19th 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 19th 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 16th 2012 at 21:43 n° 1
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