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.
294K 3 75 2.9
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Last modified on: August 26th 2021

Keywords for this recipe:TournedosBeefFilletFoie grasSauce
For 2 people, you will need:

Change to the quantities for: 1 people 2 people 4 people 6 people
How long does 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 : Photo of step #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.

Stage 2 - 4 min.
Tournedos Rossini : Photo of step #2
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 : Photo of step #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.

Stage 4 - 3 min.
Tournedos Rossini : Photo of step #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.

Stage 5 - 3 min.
Tournedos Rossini : Photo of step #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.

Stage 6 - 3 min.
Tournedos Rossini : Photo of step #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.

Stage 7 - 5 min.
Tournedos Rossini : Photo of step #7
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 : Photo of step #8
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 : Photo of step #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.

And to drink?

A Cabernet-Sauvignon red wine, such as a Saint-Esthèphe.
Keeping
To eat right now.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,287 Kcal or 5,388 Kj71 gr88 gr136 gr
64 %27 %8 %21 %
Per 100 g
Energetic valueProteins CarbohydratesFats
206 Kcal or 862 Kj11 gr14 gr22 gr
10 %4 %1 %3 %
Per person
Energetic valueProteins CarbohydratesFats
644 Kcal or 2,696 Kj35 gr44 gr68 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).
How much will it cost?
  • For 2 people : 14.73 €
  • Per person : 7.37 €

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Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Steak of beef tenderloin Steak of beef tenderloin : You can check-out other recipes which use it, like for example: Tenderloin steaks marinated in red wine with rosemary, Fillet of beef in a rosemary crust, Beef Wellington, ... All
Foie grasFoie gras: You can get more informations, or check-out other recipes which use it, for example: Foie gras Chantilly , Beef Wellington, Duck Parmentier, Scallops with crunchy vegetables and wine sabayon, Foie gras fingers, ... All
Noilly PratNoilly Prat: You can get more informations, or check-out other recipes which use it, for example: Scallops with cabbage julienne, Pan-fried fish fillets, braised cabbage with Noilly Prat, Pan-fried scallops and chanterelles with Noilly Prat sauce, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Salmon and Spinach Gratin, Loaf for "les filles'", Nicholas's fish, Spinach and hard-boiled egg gratin, Coconut sweetcrust pastry, ... 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 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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