Tournedos Rossini

Name: Tournedos Rossini
Prep time: 10 min
Cook time: 35 min
Ingredients: 1 tbsp. unsalted butter; 3 tbsp. shallots, finely chopped; 1/2 cup Madeira wine (susbtitute Marsala, Port or Sherry); 2/3 cup demi-glace (see Recipe); freshly ground mixed peppercorns, to taste; 1 tsp. Dijon mustard; 2 filets mignons, patted dry; ground Himalayan pink salt, to taste; freshly ground mixed peppercorns, to taste; 2 tbsp. canola oil, or as needed; 2 tbsp. butter; 2 slices (about 1-inch thick) French bread, cut into two large circles; 2 slices (90 g) foie gras, 1-inch thick; 2 tbsp. mustard microgreens, for garnish

Author: Francine Lizotte

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Posted on Dec 11th, 2025

by Francine Lizotte

Wow, time flies!
On March 1st, 2016, I posted my first recipe on Club Foody… Sausalito Smoked Salmon Dip! Back then, I never thought I would eventually highlight my 500th episode with my Crown Roast of Pork let alone the 1000th episode which is today 🥳🎈!

Whenever there’s a special event or during the holidays 🎄, it’s nice to serve something out of the ordinary. It can be a nice Chateaubriand or Beef Wellington, Coq au Vin, Paella de Marisco, Rack of Lamb, Blanquette de Veau, and many others including this one… Tournedos Rossini!

This French dish is loaded with deliciousness! With a tender filet mignon 🥩 topped with a slice of foie gras both sitting on a crouton, and then a gorgeous Madeira sauce spooned around the base and over the meats plus garnished with microgreens, this screams elegant all the way!

It sounds complicated but this recipe is actually pretty easy to put together…
If you can multitask, it takes 35 minutes to make this dish. I like to start with the sauce. While it’s cooking down, I look after cutting 🔪 the bread slices into circles and toasting them, searing the steaks and cooking the foie gras.

To intensify the flavors, the sauce has to cook down until beautifully thick. First, the Madeira wine has to reduced by half. If you don’t have that particular wine on hand, it’s okay, substitute with either Marsala, Port 🍷, or Sherry.

From there, the demi-glace has to reduce too but this time, by 2/3rds. You can make it from scratch but I’m telling you, it takes time. The next best option is to use a good-quality brand. It can be bought at some specialty stores, at your local butcher, or even online 💻 so check it out.

The sauce doesn’t need that much seasoning… a little bit of freshly ground mixed peppercorns and, just before serving, whisk in some Dijon mustard. Keep in mind that the filet mignons are well-seasoned with salt 🧂 and pepper plus we really want to enjoy the gorgeous taste from the foie gras.

Everyone likes shortcuts and you can do it with the sauce. It takes 20 minutes ⏰ to reduce the demi-glace but if you want to make it ahead, cook it down for half the time. When almost ready to serve, put it back on the burner and reduce it for the remaining 10 minutes.

As extravagant as this Tournedos Rossini sounds, it’s a matter of being prepared and well timed…
As I mentioned above, while the sauce is reducing down to 2/3rds, the bread 🍞 can be cut into circles – try to match the size of the circles with the diameter of the steaks for a better presentation. I highly recommend using a metal cookie cutter… it does a better job.

The bread circles are toasted in a non-stick skillet until golden brown. It can take anywhere from 2 to 4 minutes ⏳ per side. When the croutons are done, they’re transferred to a warm serving plate while looking after the steaks.

In the video 🎥, I don’t show how to cook the Filets Mignons because there’s a full tutorial on it. The only thing I’d like to mention though is, after the butter is spooned over the filets, I didn’t finish them in the oven because they were small but do it if yours are bigger.

For the foie gras, it takes less than 3 minutes to cook on both sides. If the slices are cooked too long, they will melt. They basically need just to warm up as they won’t change much in terms of color. Like the bread circles, try to have about the same diameter 📏 as the steaks.

To assemble, the filet goes on top of the crouton and the foie gras on the steak. The Madeira sauce is spooned around the base and over the meats. For the garnish, it’s quite expensive 💰 to use a few slices of black truffles but mustard microgreens are more affordable and give a stylish touch to the dish.

Extremely elegant with great ingredients and flavors, this Tournedos Rossini recipe is not to be missed! It’s a luxurious French dish that is perfect for celebrating any special occasion like today with Club Foody’s 1000th episode 🎉🍾!
Bon Appétit! 🍽

Here are more great French recipes for you to try… 😀
– Bourride Provençale with Aïoli
– Canard aux Montmorency
– Bouillabaisse à la Marseillaise
– Steak au Poivre (Steak with Peppercorn Sauce)
– Shrimp Martini with Robuchon Mashed Potatoes
– Hunter’s Chicken (Poulet Chasseur)
– Sole Almondine
– Steak Tartare
– Boeuf Bourguignon (Beef Bourguignon)
and for even more elegant recipes 🥰, click on this link… Recipe Category • Elegant Cuisine

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