Best Tournedos Rossini Style With Glazed Vegetable Bouquetiere Sauce Perigueux Style Recipes

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

Ingredients

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

Ingredients

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