Tournedos Rossini
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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.
Time & Quantities
Method & Ingredients
Required Equipment: Heavy-bottomed skillet, saucepan, slotted spatula, meat thermometer, small brush for butter
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
- Remove steaks from refrigerator 30 minutes before cooking to reach room temperature. Pat dry and season generously with salt and pepper.
- Heat clarified butter in a heavy skillet over high heat until almost smoking.
- Gently place the steaks in the pan and sear for 3 minutes without moving them - patience creates the perfect crust!
- Flip and cook for approximately 3-4 minutes more for medium-rare (130°F/55°C).
- Transfer steaks to a warm plate and tent loosely with foil to rest.
- 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!
- Remove foie gras and set aside on a warm plate.
- 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.
- Reduce the wine by half, then add the demi-glace. Simmer until the sauce coats the back of a spoon, about 3-4 minutes.
- Remove from heat and whisk in the cold butter cubes to create a glossy finish.
- Place the toasted brioche on warmed plates. Set the steaks on top, then the foie gras, and finally the truffle slices.
- 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.
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.
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.
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.
Correct! room temperature at least 1 to 2 hours before preparation. 👍
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!
Non è necessario cuocere troppo il foie gras, a me piace mediamente, ma la scelta spetta a ognuno! 😊
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.
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! 😃
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!