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Tournedos Rossini
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4.94 from 48 votes

Tournedos Rossini

Tournedos Rossini is a tasty and elegant recipe not to be missed. This French classic is perfect for celebrating any special occasion.
Prep Time10 minutes
Cook Time35 minutes
Passive Time0 minutes
Servings: 2
Author: Francine Lizotte
Course: Main Course
Cuisine: French
Keyword Beef, Dinner Party, Duck, Elegant Cuisine, Holidays & Events, Poultry

Ingredients

MADEIRA SAUCE

  • 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

TOURNEDOS

  • 2 filets mignons, patted dry see Recipe
  • ground Himalayan pink salt, to taste
  • freshly ground mixed peppercorns, to taste
  • 2 tbsp. canola oil, or as needed tips & tricks
  • 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

Directions

MADEIRA SAUCE

  • In a saucepan over medium heat, add butter and when sizzling, add shallot and sauté for 2 minutes.
  • Pour in wine and simmer until reduced by half.
  • Add demi-glace and cook until reduced by 2/3rds, about 20 minutes, stirring often.
  • Just before serving, whisk in Dijon.

TOURNEDOS

  • Generously season filets mignons with salt and pepper; set aside.
  • In a non-stick skillet over medium heat, add bread circles and toast until golden brown on both sides. Remove from the pan and set aside.
  • Heat up a cast iron skillet over medium-high before adding oil. Place well-seasoned filets and sear to desired doneness. Add butter and spoon it over the filets mignons.
  • Remove from the heat to a cutting board and cover loosely with foil; set aside.
  • In a non-stick skillet over medium heat, place foie gras slices and cook 1 minute per side.
  • To assemble…
    Place toasted bread circle on a warm plate, then filet mignon and top with foie gras. Spoon sauce around crouton and over the foie gras before garnishing with mustard microgreens.