Best 2 Classic Beef Tournedos Rossini Recipes

Indulge in the exquisite flavors of Classic Beef Tournedos Rossini, a culinary masterpiece named after the renowned composer Gioachino Rossini. This delectable dish features tender and juicy beef tournedos, pan-seared to perfection, adorned with a luxurious foie gras and a decadent Madeira wine sauce. Accompanied by a medley of vegetables and pommes dauphine, it promises an unforgettable dining experience. This comprehensive guide offers a step-by-step recipe for the beef tournedos, the foie gras, the Madeira wine sauce, pommes dauphine, and the vegetable garnish, ensuring you can recreate this classic dish in the comfort of your own kitchen. Bon appétit!

Check out the recipes below so you can choose the best recipe for yourself!

TOURNEDOS ROSSINI

Tournedos Rossini image

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.

Provided by Jeff Gordinier

Categories dinner, quick, main course

Time 30m

Yield 2 servings

Number Of Ingredients 11

Ingredients

2 filets mignons, about 5 ounces each
Salt and black pepper
1/4 cup fond de veau (veal stock) or 1 tablespoon veal demi-glace (available in fine food markets) mixed with 3 tablespoons water
1 tablespoon truffle juice
1 teaspoon chopped black truffles
2 tablespoons butter
1 tablespoon vegetable oil
2 slices French bread, trimmed to the shape of the filets mignons
2 slices fresh foie gras, about 2 ounces each
2 tablespoons Madeira
2 thin slices black truffle

Steps:

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.
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.
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.
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.
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.

Nutrition Facts : @context http, Calories 1239, UnsaturatedFat 51 grams, Carbohydrate 8 grams, Fat 100 grams, Fiber 3 grams, Protein 70 grams, SaturatedFat 39 grams, Sodium 1040 milligrams, Sugar 1 gram, TransFat 1 gram

TOURNEDOS OF BEEF FORESTIERE

Tournedos of Beef Forestiere image

Provided by Food Network

Categories main-dish

Yield 6 servings

Number Of Ingredients 18

Ingredients

1/3 cup red wine
2 tablespoons vegetable oil
1 tablespoon thyme, chopped
1 small onion, finely chopped
2 cloves garlic, minced
6 filet mignon
12 pearl onions, blanched
1/2 teaspoon salt
1/2 teaspoon pepper
2 ounces sliced bacon lardons
2 1/2 cups wild mushrooms
1/2 cup red wine
2 sprigs thyme
1 bay leaf
1 1/2 cups beef stock
1 tablespoon butter
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Combine wine, oil, thyme, onion and garlic. Marinate steaks 30 minutes in baking dish. May refrigerate up to 1 day, bring to room temperature a 1/2 hour before cooking. Place steak in roasting pan, add onions and season to taste. Roast in a preheated 425 degree oven for 20 minutes. Reduce somewhat for an additional 10 to 15 minutes. Remove steaks and onions from pan and tent with foil. Save pan and meat juices.
For the Sauce Forestiere: In small skillet, cook bacon lardons on high until crisp and brown. Remove from pan. Drain all but 2 tablespoons fat. Use fat to cook mushrooms 3 to 5 minutes, stirring gently. Add to bacon. Meanwhile, bring wine, thyme and bay to boil and reduce to about 2 tablespoons.
Set roasting pan over medium-high burner. Pour in beef stock; mix with cooking scraps. Bring to boil and simmer 3 minutes to begin to thicken. Stir in wine glaze, butter, bacon, mushrooms, salt and pepper. Heat and remove bay leaf and thyme sprigs. Slice filets on the bias, sauce and garnish with onions. Serve with Chateau Potatoes, Creamed Carrots and Minted Green Pea Timbales (separate recipes).

Tips:

Select high-quality beef tenderloin steaks for a tender and flavorful main course.
Season the steaks simply with salt and pepper to allow the natural flavors to shine through.
Sear the steaks in hot butter for a perfect crust, then transfer them to an oven to finish cooking for a juicy and evenly cooked interior.
Create a rich and umami-packed sauce by deglazing the pan with red wine, beef broth, and shallots.
Enhance the sauce with a touch of Dijon mustard for a subtle tang.
Top each steak with a generous portion of sautéed foie gras for an indulgent and luxurious touch.
Serve the tournedos Rossini immediately, garnished with fresh herbs and accompanied by your favorite sides.

Conclusion:

The classic beef tournedos Rossini is a culinary masterpiece that combines the finest ingredients and techniques to create a dish that is both elegant and delicious. With its tender and flavorful steak, rich and savory sauce, and luxurious foie gras topping, this dish is sure to impress your guests and make any occasion special. By following the tips and instructions provided in this recipe, you can recreate this iconic dish in your own kitchen and enjoy a truly unforgettable dining experience.