--- title: "Tournedos Rossini" id: "1085" type: "recipe" slug: "tournedos-rossini" published_at: "2026-06-23T05:05:03+00:00" modified_at: "2026-08-23T08:49:10+00:00" url: "https://beestrot.com/recipe/tournedos-rossini/" markdown_url: "https://beestrot.com/recipe/tournedos-rossini.md" excerpt: "Tournedos Rossini stands as one of the greatest achievements of haute French cuisine, created by renowned chef Marie-Antoine Carême for composer Gioachino" taxonomy_category: - "Bistrot Cuisine" - "Dairy and Eggs" - "Dinner" - "French" - "Lunch" - "Main Dishes" - "Meat and Poultry" - "Medium (30-60 min)" - "Special Occasions" - "Stovetop - Sauteing" --- Table of Contents - [• Recipe Overview](#recipe-overview) - [• Recipe Information](#recipe-metadata) - [• Time & Quantities](#recipe-time-quantities) - [• Method & Ingredients](#recipe-method) - [- Ingredients](#ingredients-section) - [- Instructions](#instructions-section) - [• Storage & Make-Ahead](#recipe-storage) - [• Nutritional & Dietary Information](#recipe-nutrition) - [• Serving & Variations](#recipe-serving) - [• Video to Share!](#recipe-video) # Tournedos Rossini Share this recipe! [Set as Preferred Source](https://www.google.com/preferences/source?q=beestrot.com) ★★★★★(4.7/5 from 6 reviews) *[Click here](#image_policy) to learn about our image policy and how to submit your own!* Tournedos Rossini stands as one of the greatest achievements of haute French cuisine, created by renowned chef Marie-Antoine Carême for composer Gioachino Rossini in early 19th century Paris. This opulent dish features a perfectly seared filet mignon crowned with seared foie gras and black truffle slices, all napped with a rich Madeira wine reduction. Named for the opera composer who was a famous gourmand, this dish exemplifies the pinnacle of French culinary luxury and technical precision. The combination of tender beef, buttery foie gras, earthy truffles, and sweet-savory sauce creates a symphony of flavors worthy of its namesake. Difficulty:★★★★★(Hard) Budget: 💰💰💰💰💰 Seasonality: Year-round ### Recipe Information [#](#) **Categories:** [Bistrot Cuisine](https://beestrot.com/focus/cuisines/bistrot-cuisine/) [Dairy and Eggs](https://beestrot.com/focus/ingredients/dairy-and-eggs/) [Dinner](https://beestrot.com/focus/courses/dinner/) [French](https://beestrot.com/focus/cuisines/french/) [Lunch](https://beestrot.com/focus/courses/lunch/) [Main Dishes](https://beestrot.com/focus/courses/main-dishes/) [Meat and Poultry](https://beestrot.com/focus/ingredients/meat-and-poultry/) [Medium (30-60 min)](https://beestrot.com/focus/time-to-table/medium-30-60-min/) [Special Occasions](https://beestrot.com/focus/occasions/special-occasions/) [Stovetop - Sauteing](https://beestrot.com/focus/cooking-methods/stovetop-sauteing/) **Tags:** [Date Night](https://beestrot.com/tags/date-night/) [Elegant](https://beestrot.com/tags/elegant/) [Gourmet](https://beestrot.com/tags/gourmet/) [High-Protein](https://beestrot.com/tags/high-protein/) [Rich](https://beestrot.com/tags/rich/) [Savory](https://beestrot.com/tags/savory/) [Showstopper](https://beestrot.com/tags/showstopper/) [Traditional](https://beestrot.com/tags/traditional/) **Religious Considerations:** Contains beef and foie gras; may not be suitable for those with specific religious or ethical dietary restrictions **Recipe Source:** Classic French Haute Cuisine Print this Recipe --- Ad section, thank you for your support! --- ### Time & Quantities [#](#) **Preparation:** 20 mins **Cooking:** 25 mins **Total:** 45 mins **Serves:** 2 **Preparation-to-Cooking Ratio:** 0.8Equal time spent on preparation and cooking. ### Method & Ingredients [#](#) **Required Equipment:** Heavy-bottomed skillet, saucepan, slotted spatula, meat thermometer, small brush for butter [Cuisinart 1.5 Quart Saucepan w/Cover](https://www.amazon.com/dp/B00008CM69/?tag=beestrot08-20) [View on Amazon](https://www.amazon.com/dp/B00008CM69/?tag=testtag-20) [Chef Craft Heavy Duty Slotted Spoon](https://www.amazon.com/dp/B00LFN9U1Q/?tag=beestrot08-20) [View on Amazon](https://www.amazon.com/dp/B00LFN9U1Q/?tag=testtag-20) [Alpha Grillers Meat Thermometer Digital](https://www.amazon.com/dp/B00S93EQUK/?tag=beestrot08-20) [View on Amazon](https://www.amazon.com/dp/B00S93EQUK/?tag=testtag-20) [Walfos Silicone Basting Pastry/Cooking Brush](https://www.amazon.com/dp/B08FC5R7P7/?tag=beestrot08-20) [View on Amazon](https://www.amazon.com/dp/B08FC5R7P7/?tag=testtag-20) [FineDine Stainless Steel Mixing Bowls](https://www.amazon.com/dp/B01HTYH8YA/?tag=beestrot08-20) [View on Amazon](https://www.amazon.com/dp/B01HTYH8YA/?tag=testtag-20) [B0B1VZV6HN](https://www.amazon.com/dp/serving%20plate/?tag=beestrot08-20) [View on Amazon](https://www.amazon.com/dp/serving%20plate/?tag=testtag-20) **Cooking Method:** Stovetop - Sauteing #### Ingredients - 2 center-cut beef tenderloin steaks (6 oz each) - 2 slices foie gras (about 2 oz each) - 2 black truffle slices (fresh or preserved) - 2 slices brioche (toasted) - 2 tbsp clarified butter - 1/4 cup Madeira wine - 1/4 cup veal or beef demi-glace - 1 shallot (finely minced) - 1 tsp fresh thyme leaves - 1 tbsp butter (cold/cubed) - salt - freshly ground black pepper #### Instructions 1. Remove steaks from refrigerator 30 minutes before cooking to reach room temperature. Pat dry and season generously with salt and pepper. 2. Heat clarified butter in a heavy skillet over high heat until almost smoking. 3. Gently place the steaks in the pan and sear for 3 minutes without moving them - patience creates the perfect crust! 4. Flip and cook for approximately 3-4 minutes more for medium-rare (130°F/55°C). 5. Transfer steaks to a warm plate and tent loosely with foil to rest. 6. Without cleaning the skillet, reduce heat to medium-high and add the foie gras slices. Sear quickly for about 30 seconds on each side until golden - any longer and your precious foie gras will melt away! 7. Remove foie gras and set aside on a warm plate. 8. Add shallots to the pan and cook for 1 minute. Add thyme and Madeira wine, scraping up the delicious browned bits from the bottom of the pan. 9. Reduce the wine by half, then add the demi-glace. Simmer until the sauce coats the back of a spoon, about 3-4 minutes. 10. Remove from heat and whisk in the cold butter cubes to create a glossy finish. 11. Place the toasted brioche on warmed plates. Set the steaks on top, then the foie gras, and finally the truffle slices. 12. Spoon the Madeira sauce around (not over) the tournedos - we want those truffles to shine! Serve immediately. ### Storage & Make-Ahead [#](#) **Storage Advice:** Best enjoyed immediately. Not suitable for storage. **Make-Ahead & Freezing Tips:** Not suitable for make-ahead or freezing. --- Ad section, thank you for your support! --- ### Nutritional & Dietary Information [#](#) **Nutritional Information:** - **Calories:** 680 - **Protein:** 40g - **Fat:** 50g (Saturated: 22g) - **Carbohydrates:** 15g (Fiber: 0g, Sugar: 2g) - **Vitamin A:** 15% DV - **Vitamin C:** 2% DV - **Calcium:** 4% DV - **Iron:** 30% DV **Allergen Information:** Contains dairy (butter), wheat (brioche) **Dietary Information:** Contains beef, foie gras, dairy, and gluten; not suitable for vegans, vegetarians, or those with dairy or gluten allergies ### Serving & Variations [#](#) **Serving Suggestions:** Serve on heated plates with the components elegantly stacked: brioche on the bottom, topped with the steak, then foie gras, and finally truffle slices. Pour the sauce around, not over, to maintain the visual appeal. **Wine or Drink Pairing:** A full-bodied red Bordeaux from a classified growth, such as Château Pichon-Longueville Baron or Château Palmer, offers the weight and complexity to complement this luxurious dish. **Possible Recipe Variations:** Substitute porto sauce for Madeira. Add sautéed spinach beneath the steak for color and contrast. Modern versions sometimes replace brioche with a potato galette for textural contrast. **Additional Notes:** The quality of each component is paramount. Source the best ingredients possible, particularly the foie gras and truffles. Share this recipe! [Set as Preferred Source](https://www.google.com/preferences/source?q=beestrot.com) Disclosure: This recipe may contain affiliate links. This means we may earn a commission if you click on a link and make a purchase at no extra cost to you. This applies to featured Amazon products or any other Beestrot's partners. Thank you for your support! Jean Louis. ## 8 thoughts on “Tournedos Rossini” 1. Grace E.[December 8, 2025 at 6:33 pm](https://beestrot.com/recipe/tournedos-rossini/#comment-198) [Log in to Reply](https://beestrot.com/wp-login.php?redirect_to=https%3A%2F%2Fbeestrot.com%2Frecipe%2Ftournedos-rossini%2F) ★★★★★(5/5) ✔️ Made this⭐ Recommends*👍* 0❤️ Finally attempted this classic and so glad I did. The instructions were clear and the result was stunning. My guests thought we’d ordered in from a fancy restaurant! The sauce alone is worth making this. 2. David J.[October 3, 2025 at 2:18 pm](https://beestrot.com/recipe/tournedos-rossini/#comment-197) [Log in to Reply](https://beestrot.com/wp-login.php?redirect_to=https%3A%2F%2Fbeestrot.com%2Frecipe%2Ftournedos-rossini%2F) ★★★★☆(4/5) ✔️ Made this⭐ Recommends*👍* 0❤️ Excellent recipe! Tip: let your filets come to room temperature before searing. I used a cast iron pan and got a beautiful crust. The truffle notes in the sauce really elevate this dish. Will make again for Christmas. 3. 1. [Jean Louis](https://beestrot.com/) [January 19, 2026 at 2:02 pm](https://beestrot.com/recipe/tournedos-rossini/#comment-199) Correct! room temperature at least 1 to 2 hours before preparation. 👍 4. Isabella B.[July 28, 2025 at 8:45 pm](https://beestrot.com/recipe/tournedos-rossini/#comment-196) [Log in to Reply](https://beestrot.com/wp-login.php?redirect_to=https%3A%2F%2Fbeestrot.com%2Frecipe%2Ftournedos-rossini%2F) ★★★★★(5/5) ✔️ Made this⭐ Recommends*👍* 0 Che piatto straordinario! Ho preparato questo per una cena speciale e tutti gli ospiti erano impressionati. Il segreto è non cuocere troppo il foie gras. Un vero capolavoro della cucina francese! 5. 1. [Jean Louis](https://beestrot.com/) [January 19, 2026 at 2:04 pm](https://beestrot.com/recipe/tournedos-rossini/#comment-200) Non è necessario cuocere troppo il foie gras, a me piace mediamente, ma la scelta spetta a ognuno! 😊 6. Luca R.[May 12, 2025 at 7:22 pm](https://beestrot.com/recipe/tournedos-rossini/#comment-195) [Log in to Reply](https://beestrot.com/wp-login.php?redirect_to=https%3A%2F%2Fbeestrot.com%2Frecipe%2Ftournedos-rossini%2F) ★★★★★(5/5) ✔️ Made this⭐ Recommends*👍* 0❤️ Made this for our anniversary dinner and it was restaurant quality! The foie gras melted beautifully on top of the filet. My wife couldn’t believe I made it myself. The madeira sauce brought everything together perfectly. 7. Fatima A.[March 26, 2025 at 9:25 am](https://beestrot.com/recipe/tournedos-rossini/#comment-68) [Log in to Reply](https://beestrot.com/wp-login.php?redirect_to=https%3A%2F%2Fbeestrot.com%2Frecipe%2Ftournedos-rossini%2F) ★★★★★(5/5) ⭐ Recommends*👍* 1❤️ Ce classique me rappelle celui que j’ai eu pour mon anniversaire à Paris! La combinaison du filet, du foie gras et de la sauce au madère est parfaite. J’apprécie les instructions détaillées pour la cuisson du foie gras – c’est la partie délicate. Je tenterai cette recette pour une occasion spéciale. Merci Mr Rossini! 😃 8. Yuki T.[March 21, 2025 at 12:30 pm](https://beestrot.com/recipe/tournedos-rossini/#comment-67) [Log in to Reply](https://beestrot.com/wp-login.php?redirect_to=https%3A%2F%2Fbeestrot.com%2Frecipe%2Ftournedos-rossini%2F) ★★★★☆(4/5) ✔️ Made this⭐ Recommends*👍* 1❤️ Made this tournedos Rossini for my wife’s birthday and it was a huge hit! Yes, tracking down good foie gras was a challenge, but worth it for this special occasion dish. The madeira sauce is incredible – silky and rich. Follow the cooking temperatures exactly for best results. Merci beaucoup! ## Leave a Reply [Cancel reply](/recipe/tournedos-rossini/#respond) You must be [logged in](https://beestrot.com/wp-login.php?redirect_to=https%3A%2F%2Fbeestrot.com%2Frecipe%2Ftournedos-rossini%2F) to post a comment. ### Encore! 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