Recipe: Tournedos Rossini

Name: Tournedos Rossini
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 cœurs de filet de bœuf Charolais de 180 g environ; 4 tranches de foie gras frais d'oie ou de canard de 50 g chacune; 1 belle truffe noire (Mélanosporum) de 30 à 40 g; 4 tranches de pain de mie juste toastées; 1 dl de bon porto rouge; 10 cl d'huile de pépins de raisin; 3 dl (30 cl) de fond de veau; 10 g de beurre coupé en petits cubes; sel et poivre du moulin

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.9/5 (98 reviews) Meat

Prep 15 min

Cook 20 min

Total 35 min

Servings 4 serv.

For a great recipe to continue to live, it must evolve through the generations of cooks, here is my version of the tournedos Rossini which is not a dogma, but a personal reflection

Ingredients for 4 servings

Tournedos Rossini for 4 people:

4 hearts of Charolais beef fillet of approximately 180 g each
4 slices of fresh foie gras of goose or duck of 50 g each
1 beautiful black truffle (Mélanosporum) of 30 to 40 g
4 slices of bread lightly toasted
1 dl of good red port
10 cl of grapeseed oil
3 dl (30 cl) of veal stock
10 g of butter cut into small cubes
salt and freshly ground pepper

Step-by-step directions

The night before:
1/ In an airtight container, place your four beef steaks, salt, pepper, place on each a beautiful slice of truffle then pour a little grapeseed oil over it. Close your container and keep it in the refrigerator.
2/ Cut the rest of the truffle into small thin sticks (julienne) place in a small container and pour the red port over it, cover with plastic wrap and keep cool.
One hour before serving:
1/ Take a thick-bottomed sauté pan, add a few knobs of butter and a drop of oil and heat until a brown butter color is obtained.
2/ In the meantime, drain and dry the beef steaks as well as the four truffle slices.
3/ In the sauté pan, sear the tournedos for two minutes (according to cooking) on each side to give them a beautiful color then transfer them to a plate away from heat (on an inverted plate) and cover them with aluminum foil (to retain the heat).
4/ Heat a little water to receive your sauce in a bain-marie when it is ready.
5/ Remove some fat from the sauté pan and put it back on the heat. When it is hot, pour in the port (without the truffles) and with a whisk, scrape up the browned bits (deglaze) then add the veal stock and let reduce for two minutes.
6/ Pass the sauce through a fine strainer (chinois with cheesecloth) and reserve in a bain-marie with a small knob of butter on top.
7/ 10 minu

Chef Patrick's Comment

As an anecdote, it is said that the famous composer Gioacchino Rossini was in his time as well known for the quality of his music as for his culinary tastes which were said to be very refined, and so he imagined this recipe at the time based on beef and truffle and asked the chef of the "Café Anglais" (one of the greatest Parisian restaurants) to prepare it for him. Later, its foundations evolved to become a beef fillet heart topped with foie gras and a Madeira sauce with truf

Foie gras Porto Filet de boeuf Boeuf et foie gras Tournedos Plat de fête Truffes fraîches