FrenchMain course
Tournedos Rossini With Foie Gras and Truffles
Tournedos Rossini is a French dish where seared beef tournedos are crowned with pan-seared foie gras and fresh truffles. The pan sauce, built right in the beef's cooking pan, gets its depth from a deglazing mix of port, cognac, and Madeira, then a thickening of fond de veau. It's a surprisingly quick meal, ready in about 45 minutes, but feels quite special.
Method
3 steps · 45 min total
- 01
Sear the Tournedos
In a hot pan, melt the 40 grams of butter with the 2 cloves of grapeseed oil over high heat. Season your tournedos generously with salt and pepper, then sear them rapidly in the hot fat until you have a good crust on the beef.
Remove the 800 gram tournedos to a plate, but keep the pan and any rendered juices; you'll use them to build the sauce. If there aren't many meat juices left, the fortified wines will deglaze the pan and form the base of your sauce.
