French · Main
Tournedos Rossini
Fillet steak on a butter-fried croûte, crowned with seared foie gras and truffled Madeira jus — unapologetic opulence for a celebration night
- Prep
- 25 min
- Cook
- 25 min
- Serves
- 4
Ingredients
- Beef fillet tournedos, 4 cm — 4 (160 g each)
- Foie gras slices, 1.5 cm — 4 (60 g each)
- White bread rounds, steak-sized — 4 (100 g)
- Unsalted butter — 80 g
- Neutral oil — 20 ml
- Madeira — 100 ml
- Brown veal stock, reduced — 250 ml
- Black truffle, sliced (or 10 ml truffle jus) — 15 g
- Fine salt — 9 g; black pepper 2 g
Method
- Salt tournedos 30 min ahead. Chill foie gras slices well.
- Fry bread rounds in 40 g butter until golden both sides; keep warm.
- Sear tournedos in oil and 20 g butter, 2.5 min per side, basting, to a core of 50 °C; rest on a rack.
- Jus: deglaze the pan with Madeira, reduce by two-thirds; add stock and truffle; reduce to a glossy nap; mount with remaining butter; season.
- Score the foie gras; sear in a dry, very hot pan 45 sec per side until mahogany with a molten centre; season, drain on paper.
- Stack: croûte, tournedos, foie gras; spoon the truffled jus over and around.