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Tuesday 21 August 2018  
Home > Tournedos Rossini recipes
01.01.2003 -beef - foie gras

Tournedos Rossini

« A musician composes a gastronomic creation and we end up with the symphony of flavors of Tournedos Rossini. As an historic aside, it really was Rossini himself, who had his moments as a gastronome, who put together this opulent recipe, which tunes up beef, foie gras, truffles and Madeira: the synopsis of a whole menu in a single dish. » 
Type Main dish - foie gras - holiday recipe - Beef - truffle
Level of difficulty Average
Preparation time 20 minutes
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Serves 4

  • 4 7oz (200 g) tournedos
  • 4 escalopes raw duck, foie gras, 3 to 3½oz (100 g) each
  • 1 truffle 40/50 g
  • 1 1/3 tbsp (2 cl) grape seed oil
  • 2 tsp (10 g) butter
  • fleur de sel and pepper


  • 2 2/3 tbsp (4 cl) Madeira
  • 1 1/3 tbsp (2 cl) Cognac
  • 7 tbsp (10 cl) demiglace veal
  • 2 2/3 tbsp (4 cl) truffle juice
  • 3 tbsp (40 g) butter


  • Brush truffles and cut 4 good slices of truffle.
  • Chop the remainder of the truffle

Cooking tournedos

  • Heat grape seed oil in frying pan over high heat
  • Sear tournedos in frying pan on first side for 3 minutes
  • Turn tournedos
  • Melt 2 tsp (10 g) butter on top, salt with fleur de sel and pepper.
  • Cook 3 minutes
  • Remove tournedos from fire and set aside on hot grill. Let meat rest, making sure not to let them soak in their cooking juices. You can also put meat on a face down platter so the juice runs under the platter.

Preparation of sauce

  • Dispose of fat from cooking tournedos and deglaze frying pan over high heat with the Madeira and cognac.
  • Add veal demiglace, meat's cooking juices and truffle juice and
  • Reduce to half
  • Add rest of chopped truffle.
  • Let cook 2 more minutes
  • Add 3½ tbsp (50 g) creamed, softened butter and mix well
  • Fry escalopes of foie gras in very hot frying pan for 30 to 45 seconds on each side.


  • Place tournedos in center of heated plate
  • Place slice of fried foie gras on top of meat
  • Sprinkle a dash of fleur de sel on foie gras and add a turn of the peppermill
  • Place slice of truffle on foie gras
  • Pour sauce around meat.


As an accompaniment, I especially recommend slices of potatoes sautéed in duck fat or goose fat

Cooking time for tournedos should be 3 min for rare. If you prefer them medium, cook 6 min on each side.

Salers beef will work splendidly for your tournedos


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See Also :
Beef recipes  Beef recipes
Foie gras recipes  Foie gras recipes
Holiday recipes   Holiday recipes
Main dishes recipes  Main dishes recipes
Truffles recipes  Truffles recipes
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