Tournedos Rossini Recipe

Name: Tournedos Rossini
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: French
Ingredients: 2 filet mignon steaks (about 6 oz each, 2 inches thick); 2 slices of foie gras (about 2 oz each, 1/2 inch thick); 2 slices of black truffle (fresh or preserved); 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 shallot, finely chopped; 1/4 cup Madeira wine; 1/2 cup beef demiglace or rich beef stock; Salt and freshly ground black pepper to taste; 2 slices of brioche or white bread, crusts removed, toasted

French · Main course · 40 min total

Tournedos Rossini recipe videos

A classic French dish featuring a tender filet mignon steak topped with a slice of foie gras, black truffle, and a rich Madeira sauce. This recipe simplifies the traditional preparation for home cooks while preserving its luxurious flavors.

20
min prep

20
min cook

2
servings

850
kcal/serving

Ingredients

2 filet mignon steaks (about 6 oz each, 2 inches thick)
2 slices of foie gras (about 2 oz each, 1/2 inch thick)
2 slices of black truffle (fresh or preserved)
2 tablespoons unsalted butter
1 tablespoon olive oil
1 shallot, finely chopped
1/4 cup Madeira wine
1/2 cup beef demiglace or rich beef stock
Salt and freshly ground black pepper to taste
2 slices of brioche or white bread, crusts removed, toasted

Instructions

Season the steaks generously with salt and pepper. Let them sit at room temperature for 15 minutes.
In a large skillet over medium-high heat, add 1 tablespoon butter and the olive oil. When hot, sear the steaks for 3-4 minutes per side for medium-rare, or to your liking. Transfer to a plate and keep warm.
Reduce heat to medium. Add the remaining butter to the skillet. Sear the foie gras slices for about 30 seconds per side, until golden. Remove and set aside on the plate with the steaks.
Add the shallot to the skillet and cook until softened, about 1 minute. Pour in the Madeira, scraping up any browned bits. Let it reduce by half, about 2 minutes.
Add the beef demiglace and bring to a simmer. Cook until the sauce thickens slightly, about 3 minutes. Season with salt and pepper. Strain if desired.
Place a toasted brioche slice on each plate. Top with a steak, then a slice of foie gras, and finally a truffle slice. Spoon the sauce around the steak. Serve immediately.

Tips

For the best flavor, use high-quality foie gras and fresh truffle if available.
If you cannot find demiglace, reduce 1 cup of beef stock with a splash of Madeira until syrupy.
Serve with a side of sautéed mushrooms or green beans for a complete meal.

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