Best Tournedos Rossini Recipes

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TOURNEDOS ROSSINI



Tournedos Rossini image

If you want a phrase that summons all the voluptuous pleasure of haute cuisine in its heyday, "tournedos Rossini" does the trick. As a culinary undertaking, they are simultaneously simple and sybaritic. Toast two buttered spheres of bread. Top them with warm-from-the-pan filets mignons. Crown them with a slice of hot foie gras. Then anoint these little monuments of luxury with a sliced truffle or two and a small waterfall of sauce.

Provided by Jeff Gordinier

Categories     dinner, quick, main course

Time 30m

Yield 2 servings

Number Of Ingredients 11

2 filets mignons, about 5 ounces each
Salt and black pepper
1/4 cup fond de veau (veal stock) or 1 tablespoon veal demi-glace (available in fine food markets) mixed with 3 tablespoons water
1 tablespoon truffle juice
1 teaspoon chopped black truffles
2 tablespoons butter
1 tablespoon vegetable oil
2 slices French bread, trimmed to the shape of the filets mignons
2 slices fresh foie gras, about 2 ounces each
2 tablespoons Madeira
2 thin slices black truffle

Steps:

  • Season the filets mignons with salt and pepper; set aside. In a small bowl, combine the veal stock or demi-glace, truffle juice and chopped truffles; set aside.
  • In a large skillet over medium heat, melt a third of the butter with the oil and quickly fry the slices of bread until lightly browned on both sides; remove and set aside. Add another third of the butter to the skillet, and sauté the filets mignons over high heat for 4 minutes a side for rare or 5 minutes a side for medium-rare. Remove the filets from the skillet, set aside and keep warm.
  • Using the same skillet and high heat, sauté the foie gras slices 90 seconds on each side and put 1 slice on each of the filets.
  • Discard all fat from the skillet. While the skillet is still hot, add the Madeira, scraping the bottom of the pan. Add the veal stock mixture, bring to a quick boil, then remove from heat and stir in the remaining butter to make a silky sauce. Season with salt and pepper to taste.
  • On each of two plates, place the croutons in the center and top with the filet mignon and foie gras. Garnish with a slice of truffle on the top. Spoon the sauce over and around. Serve hot.

Nutrition Facts : @context http, Calories 1239, UnsaturatedFat 51 grams, Carbohydrate 8 grams, Fat 100 grams, Fiber 3 grams, Protein 70 grams, SaturatedFat 39 grams, Sodium 1040 milligrams, Sugar 1 gram, TransFat 1 gram

TOURNEDOS ROSSINI



Tournedos Rossini image

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 7

6 4- to 5-ounce slices filet mignon, 1 inch thick (1 1/2 to 2 pounds total)
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste
1 4-ounce can pate de foie gras
1/4 cup Marsala wine
1/4 cup warm brandy
1 tablespoon finely chopped parsley

Steps:

  • Rub the beef with 1 tablespoon of the olive oil, then season with salt and pepper. Set aside and let stand at room temperature about 1 hour.
  • In a small bowl mash the pate de foie gras with a fork, and gradually add the Marsala, stirring the mixture until it is smooth. Set aside.
  • Heat the remaining olive oil in a heavy skillet. Cook the beef slices over high heat until just browned on both sides. Remove the meat from the pan.
  • Reduce the heat to low, add the pate mixture, and cook, stirring, until the sauce is smooth.
  • Return the beef to the pan, and cook about 2 minutes, then pour the brandy into the pan, light carefully with a match, and shake the pan until the flames subside.
  • Remove the beef from the pan, transfer to a platter, and pour the sauce over the beef. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 472, UnsaturatedFat 19 grams, Carbohydrate 2 grams, Fat 36 grams, Fiber 0 grams, Protein 28 grams, SaturatedFat 13 grams, Sodium 398 milligrams, Sugar 0 grams

TOURNEDOS ROSSINI-STYLE WITH GLAZED VEGETABLE BOUQUETIERE, SAUCE PERIGUEUX-STYLE



Tournedos Rossini-style with Glazed Vegetable Bouquetiere, Sauce Perigueux-style image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 30

4 tablespoons sunflower oil
4 (7-ounce) beef filets
Salt and freshly ground pepper
Salt and freshly ground pepper
4 (3-ounce) portions fresh or frozen duck foie gras
Vegetable Bouquetiere, recipe follows
4 slices black truffles (not too thick)
Perigueux Sauce, recipe follows
20 pieces carrots, tourneed, medium size
4 tablespoons granulated sugar
4 tablespoons unsalted butter plus 2 tablespoons unsalted butter
Salt and freshly ground pepper
20 pieces turnips, tourneed, medium size
4 tablespoons finely chopped fresh curly parsley
1 handful sea salt
12 tablespoons string beans
1 teaspoon finely chopped shallots
20 pieces potatoes, tourneed, medium size
1 tablespoon sunflower oil
3 tablespoons freshly made clarified butter
2 large shallots, finely sliced
1 clove garlic, finely sliced
1 large bouquet garni
1/2 teaspoon cracked black pepper
2 cups Madeira wine
2 tablespoons cognac
3 cups fresh brown veal stock
4 tablespoons fresh duck foie gras, broken into small pieces
1/2 piece black truffle, finely chopped
1 tablespoon unsalted butter

Steps:

  • In a medium saute pan, heat the sunflower oil over medium-high heat. Season the fillets with salt and pepper. Sear the fillets until golden brown on each side to the desired degree of doneness. Drain on a paper towel-lined plate.
  • Over high heat, heat a small non-stick pan or skillet. Season the slices of duck foie gras with salt and pepper. When the pan is very hot, put the slices of duck foie gras in it, and quickly sear for about 1 minute on each side. Drain on a paper towel-lined plate.
  • To serve, in the middle of each plate, arrange the bouquetiere of vegetables. On top of the vegetables, place a fillet. On the top of the fillets, put a slice of foie gras. On the top of the foie gras, add the slices of black truffle. Pour the sauce delicately around the vegetables.
  • Vegetable Bouquetiere:
  • Put the carrots in 1 saute pan and the turnips in another. Add water up to the top of the carrots, and add 2 tablespoons sugar and 1 tablespoon butter. Season with salt and pepper, and cook over medium-high heat until liquid is completely evaporated and vegetables are tender. To the other pan, add water up to the top of the turnips, and add 2 tablespoons sugar and 1 tablespoon butter. Season with salt and pepper, and cook over medium-high heat until liquid is completely evaporated and vegetables are tender. Remove vegetables, and then continue to cook until the remaining sugar and butter become a light caramel. When the caramel is at the right color (light brown), return the carrots and turnips to the respective pans until each vegetable gets the brightness and light brown color. Season the carrots and turnips individually. Divide 2 tablespoons of chopped parsley among the saute pans. Remove from heat and set aside.
  • To cook the string beans, bring a small pan full of water to boil. Add a large handful of sea salt. When the water is boiling, add the string beans and let them cook for about 10 to 15 minutes, until the string beans are soft and not 'crispy'. Refresh the string beans in cold water with the ice cubes. To reheat the string beans, melt some butter in a skillet or saute pan, add the string beans, and saute for 3 to 4 minutes. Add the chopped shallots and the remaining chopped parsley and saute for about 1 to 2 more minutes. Season, to taste.
  • Put the potatoes in a small pan. Add water up to the top of the potatoes. Add the sunflower oil and boil the potatoes and oil for about 2 to 3 minutes. Drain the potatoes.
  • In a skillet or a saute pan, heat the clarified butter over high heat until very hot. Carefully add potatoes and cook until golden brown. Season with salt, to taste. Drain the clarified butter from the pan. Add 2 tablespoons raw butter and cook again for 3 to 4 more minutes. Set aside and keep warm.
  • In small pan, put the shallots, garlic, bouquet garni, cracked black pepper, Madeira, and cognac. Bring to a boil and then simmer until the Madeira is completely evaporated. Add the brown stock and let it reduce by half. Strain the sauce through a fine-mesh strainer. Pour the sauce into a sauté pan. Add the foie gras and the finely chopped black truffle. Mount the sauce with butter, without a whisk, by moving the pan slowly over medium heat. Season, to taste. Set aside and keep warm in a bain marie.

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