Tournedos Rossini

Name: Tournedos Rossini
Yield: Serves 4 servings
Ingredients: 4 beef tenderloin steaks (tournedos); 4 slices foie gras, plus a few crumbled pieces from trimming; 4 slices white sandwich bread; 1/3 cup Madeira wine (80 ml); 1 1/4 cups veal stock (300 ml); 5 1/2 tablespoons butter (about 80 grams)

Alex Food-tastic @alex_foodtastic36

Chateauroux

A delicious holiday meal!

Alex Food-tastic @alex_foodtastic36

Chateauroux

A delicious holiday meal!

Saved

Ingredients

Serves 4 servings

4beef tenderloin steaks (tournedos)
4 slicesfoie gras, plus a few crumbled pieces from trimming
4 sliceswhite sandwich bread
1/3 cupMadeira wine (80 ml)
1 1/4 cupsveal stock (300 ml)
5 1/2 tablespoonsbutter (about 80 grams)

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Steps

1

Cut rounds out of the sandwich bread using a round cutter.
2

Melt 2 tablespoons butter (about 40 grams) and toast the bread rounds on both sides. Keep warm.
3

Prepare the veal stock and melt the foie gras trimmings into it. Blend until smooth.
4

Melt the remaining 2 tablespoons butter (about 40 grams) and sear the beef steaks on both sides. Remove any string or fat, then continue cooking to your desired doneness, basting with the butter.
5

Keep the meat warm.
6

Deglaze the pan with the Madeira wine, then add the veal stock. Let it reduce over high heat.
7

To serve, layer the bread round, steak, and a slice of foie gras on each plate. Spoon the hot sauce over the top.