Tournedos Rossini

By Jeff Gordinier

Tournedos Rossini
Stephen Scott Gross for The New York Times
Total Time
30 minutes
Rating
4(276)
Notes
Read community notes

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.

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Ingredients

Yield:2 servings
  • 2filets mignons, about 5 ounces each
  • Salt and black pepper
  • ¼cup fond de veau (veal stock) or 1 tablespoon veal demi-glace (available in fine food markets) mixed with 3 tablespoons water
  • 1tablespoon truffle juice
  • 1teaspoon chopped black truffles
  • 2tablespoons butter
  • 1tablespoon vegetable oil
  • 2slices French bread, trimmed to the shape of the filets mignons
  • 2slices fresh foie gras, about 2 ounces each
  • 2tablespoons Madeira
  • 2thin slices black truffle
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

1239 calories; 100 grams fat; 39 grams saturated fat; 1 gram trans fat; 47 grams monounsaturated fat; 4 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 70 grams protein; 1040 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    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.

Ratings

4 out of 5
276 user ratings
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Cooking Notes

Uday Reddy

I made this for an anniversary dinner 2 years ago. It turned out pretty well, but everyone agreed that it was too salty. I've since modified the sauce, eliminating the demiglace and truffle juice and replacing the Madeira with dry sherry. In addition to the butter, I finish the sauce with a touch of heavy cream. It tastes just fine and the salt no longer overwhelms the dish.

Perignon

If you use demi-glace you need to read the package instructions. The brand I use calls for 10-1 ratio of water to demi-glace, not the 3-1 ratio suggested in the recipe. (I've seen brands that call for 20-1) I'm guessing that's why it was far too salty.

Henri

A glacé de veau shouldn't have added sodium but most do. try buying one that is a full reduction without the added flavoring. Also, make sure your using unsalted butter. You should have to season w a little salt to adjust taste but using lesser quality veal reductions will be overly salty.

Mary J

I prefer port rather than Sherry which gets lost in the robust flavour of the beef

Ken

Not spheres of bread, but rather rounds of bread, cut the width of the filet mignons.

Brittany

Wonderful, without the foie gras. I literally would not be able to stomach it with that “traditional” ingredient - time for us collectively to bid it goodbye.

steve

I've prepared this multiple times. it's spot on awesome as is. make your own demiglace .... you'll be pleased and it does in the freezer well. I have substituted porcini mushrooms for the truffles in a pinch....

Peter

This dish was actually invented by the opera composer Gioacchino Rossini. It's a "po' boy" sandwich, devised by a poor Italian boy who achieved fame and wealth in Paris.

Brittany

Wonderful, without the foie gras. I literally would not be able to stomach it with that “traditional” ingredient - time for us collectively to bid it goodbye.

jill mack

For a yummy variation I sometimes use a freshly cooked artichoke heart (bottom) turned upside down over the foie gras before adding the sauce. If you use the artichoke, bernaise sauce is an excellent sub for the demi- glace sauce. Caution: no canned/jarred/frozen artichoke hearts. Must be fresh for correct texture and flavor. Use the bottom only; no leaves!

Ellen N

I didnt have black truffles available but used a dash of truffle oil which did in a pinch. Recommend cooking the steaks & fois gras in a cast iron pan.

steve

I've prepared this multiple times. it's spot on awesome as is. make your own demiglace .... you'll be pleased and it does in the freezer well. I have substituted porcini mushrooms for the truffles in a pinch....

Ken

Not spheres of bread, but rather rounds of bread, cut the width of the filet mignons.

Peter

This dish was actually invented by the opera composer Gioacchino Rossini. It's a "po' boy" sandwich, devised by a poor Italian boy who achieved fame and wealth in Paris.

Enzo

Has anyone substituted Sherry for Port in this sauce.

Sonia

It will be much better with Madeira than with either Sherry or Port.

Henri

A glacé de veau shouldn't have added sodium but most do. try buying one that is a full reduction without the added flavoring. Also, make sure your using unsalted butter. You should have to season w a little salt to adjust taste but using lesser quality veal reductions will be overly salty.

Uday Reddy

I made this for an anniversary dinner 2 years ago. It turned out pretty well, but everyone agreed that it was too salty. I've since modified the sauce, eliminating the demiglace and truffle juice and replacing the Madeira with dry sherry. In addition to the butter, I finish the sauce with a touch of heavy cream. It tastes just fine and the salt no longer overwhelms the dish.

Perignon

If you use demi-glace you need to read the package instructions. The brand I use calls for 10-1 ratio of water to demi-glace, not the 3-1 ratio suggested in the recipe. (I've seen brands that call for 20-1) I'm guessing that's why it was far too salty.

Mary J

I prefer port rather than Sherry which gets lost in the robust flavour of the beef

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