Tournedos Rossini Recipe

Name: Tournedos Rossini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Season the filets mignons with salt and pepper; set aside.
2
In a small bowl, combine the veal stock or demi-glace, truffle juice and chopped truffles; set aside.
3
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.
4
Add another third of the butter to the skillet, and saute the filets mignons over high heat for 4 minutes a side for rare or 5 minutes a side for medium-rare.
5
Remove the filets from the skillet, set aside and keep warm.
6
Using the same skillet and high heat, saute the foie gras slices 90 seconds on each side and put 1 slice on each of the filets.
7
Discard all fat from the skillet.
8
While the skillet is still hot, add the Madeira, scraping the bottom of the pan.
9
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.
10
Season with salt and pepper to taste.
11
On each of two plates, place the croutons in the center and top with the filet mignon and foie gras.
12
Garnish with a slice of truffle on the top.
13
Spoon the sauce over and around.
14
Serve hot.

kcal

Calories

Fat

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Tournedos Rossini falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tournedos Rossini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions