This isn’t just a dish; it’s a monument to luxury. Created for the composer Gioachino Rossini, it’s the ultimate celebration of indulgence—tender beef fillet, topped with seared foie gras, all resting on a crispy bread crouton and napped with a profound truffle sauce. The first time I tasted it at a three-Michelin-starred restaurant, I understood why it’s legendary. The combination of textures and the depth of the Madeira and truffle sauce is an experience that borders on spiritual. It’s a special occasion dish in the truest sense.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 30 min | 20 min | 50 min | 2 | A project of luxury |
Why You’ll Love This Recipe
- The ultimate special occasion dish: It transforms a dinner into an unforgettable event.
- An incredible symphony of textures: Tender beef, buttery foie gras, crispy bread, and silky sauce.
- The sauce is a masterpiece: Deep, rich, and complex with the intoxicating aroma of truffles.
- Surprisingly straightforward to assemble: The components cook quickly once you’re prepped.
Grab These
- 2 (6-8 oz) beef tenderloin steaks (tournedos), about 1.5 inches thick
- 2 slices of high-quality bread (brioche or Pullman), crusts removed
- 2 slices of fresh foie gras (about 2 oz each)
- 1 tbsp vegetable oil
- Salt and freshly cracked black pepper
- For the Sauce:
- 1 shallot, finely minced
- ½ cup Madeira wine
- 1 cup rich veal or beef demi-glace
- 1 tbsp black truffle paste or 1 fresh black truffle, finely shaved
- 2 tbsp cold butter, cubed
Let’s Make It
Start by bringing the beef and foie gras to room temperature. This ensures even cooking. Pat the steaks dry and season generously with salt and pepper.
Prepare the croutons by cutting the bread into rounds slightly larger than your steaks. You can pan-fry them in a little butter until golden, or toast them in the oven.
For the sauce, sauté the shallot in a small saucepan until soft. Add the Madeira and reduce by half. Add the demi-glace and truffle paste and simmer for 5 minutes to meld the flavors. Keep warm.
Heat the oil in a heavy skillet over high heat until smoking. Sear the tournedos for 3-4 minutes per side for medium-rare. Remove and let rest on the croutons.
Wipe out the skillet and return it to high heat. Season the foie gras slices with salt and pepper. Sear for 30-45 seconds per side until deeply browned but still soft in the center.
To finish the sauce, turn off the heat and whisk in the cold butter until the sauce is glossy.
To plate: Place a crouton on each plate, top with a beef tournedo, then a slice of seared foie gras. Nap everything generously with the truffle sauce.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 850 kcal |
| Protein | 45g |
| Carbohydrates | 20g |
| Fat | 65g |
| *Note: | Values are estimates |
Variations & Add-Ins
- With Mushrooms: Sauté wild mushrooms like chanterelles and place them between the crouton and the steak.
- Port Reduction: Use a good Port instead of Madeira for a slightly sweeter, deeper sauce.
- Modern Twist: Substitute a slice of seared torchon of foie gras for a different texture.
Serving Ideas
- Serve with simple, buttery pommes purée (mashed potatoes) or pommes soufflées.
- A classic side is asparagus tips with hollandaise.
- Pair with a powerful, aged red Bordeaux.
Storage & Reheating
- Storage: Best enjoyed immediately. Components do not reheat well.
- Reheating: Not recommended.
My Two Cents
- Pro-Tip: The secret to a perfect Tournedos Rossini is the quality of the core ingredients. Splurge on the best beef fillet, foie gras, and demi-glace you can find. There are no places to hide in this dish.
You Asked, I’m Answering
Q: Where can I find demi-glace?
- A: Well-stocked grocery stores often carry it in jars or frozen. You can also order high-quality demi-glace online. Alternatively, reduce 2 cups of high-quality beef stock with a tablespoon of tomato paste until it coats the back of a spoon.
Q: Can I make this without foie gras?
- A: While it wouldn’t be a true Rossini, you could sear a pat of duck fat butter on top of the steak for a hint of that rich, gamey flavor.