Tournedos Rossini

Tournedos Rossini – Filet mignon topped with foie gras and truffle, served with a Madeira wine sauce.

Equipment

• Heavy-bottomed skillet or frying pan
• Tongs
• Sharp knife
• Cutting board
• Small saucepan
• Measuring cups and spoons

Preparation and Cooking Times

• Preparation time: 15 minutes
• Cooking time: 15 minutes
• Total time: 30 minutes

Ingredients

• 2 beef tenderloin steaks (filet mignon), about 6 oz each and 1.5 inches thick
• Salt and freshly ground black pepper
• 2 slices foie gras (goose or duck liver), about 1/2 inch thick
• 2 slices brioche bread, toasted
• 2 teaspoons unsalted butter
• 1 tablespoon olive oil
• 1/2 cup beef demi-glace or veal demi-glace
• 1/4 cup dry white wine
• 1 tablespoon truffle oil (optional)
• Fresh parsley, chopped (for garnish)

Preparation

1. Prepare the beef tenderloin:
   • Pat the beef tenderloin steaks dry with paper towels. Season generously with salt and freshly ground black pepper on both sides.
2. Cook the beef tenderloin:
   • Heat the olive oil in a heavy-bottomed skillet or frying pan over medium-high heat until hot but not smoking.
   • Add the beef tenderloin steaks to the skillet and cook for about 3-4 minutes per side for medium-rare, or until desired doneness. Use tongs to flip the steaks. Adjust cooking time based on thickness and preference.
   • Remove the steaks from the skillet and let them rest on a plate tented with foil.
3. Cook the foie gras:
   • In the same skillet, reduce the heat to medium. Add 1 teaspoon of butter and let it melt.
   • Place the slices of foie gras in the skillet and cook for about 1-2 minutes per side, or until lightly browned and heated through. Be careful not to overcook the foie gras.
   • Remove the foie gras from the skillet and set aside.
4. Make the sauce:
   • Deglaze the skillet with dry white wine, scraping up any browned bits from the bottom of the pan.
   • Add the beef demi-glace to the skillet and stir well to combine. Let the sauce simmer for a few minutes to reduce slightly.
   • Stir in the remaining teaspoon of butter and truffle oil (if using). Season with salt and pepper to taste.
5. Assemble Tournedos Rossini:
   • Place each toasted brioche slice on a serving plate.
   • Top each brioche slice with a cooked beef tenderloin steak.
   • Place a slice of foie gras on top of each steak.
   • Spoon the sauce over the foie gras and around the plates.
   • Garnish with chopped fresh parsley.
6. Serve immediately:
   • Tournedos Rossini is best served hot and immediately after assembly.
   • Serve with a side of roasted potatoes or steamed vegetables, if desired.

Notes:

• Ensure the foie gras is cooked briefly and just until heated through to maintain its delicate texture.
• Adjust the cooking time for the beef tenderloin steaks based on their thickness and your preferred level of doneness.
• Truffle oil adds an extra layer of flavor to the sauce, but it can be omitted if desired.