Tournedos Rossini With Foie Gras And Truffles

Name: Tournedos Rossini With Foie Gras And Truffles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tournedos 200-gramx; 4 foie gras x duck, slices, 80 to 100 g per piece; 1 truffle or chanterelles, 40 to 50 g; 2 cloves grapeseed oil; 11/16 tablespoon butter; salt; pepper; 2 teaspoons Madeira; 1 teaspoon port; 1 teaspoon cognac brandy; 10 cloves fond de veau; 4 cloves juice truffle; 2 13/16 tablespoons butter

Servings: persons

4 tournedos 200-gramx
4 foie gras x duck, slices, 80 to 100 g per piece
1 truffle or chanterelles, 40 to 50 g
2 cloves grapeseed oil
11/16 tablespoon butter
salt
pepper
2 teaspoons Madeira
1 teaspoon port
1 teaspoon cognac brandy
10 cloves fond de veau
4 cloves juice truffle
2 13/16 tablespoons butter

1
Mix the butter and grapeseed oil in a hot pan.
2
Season your tournedos well, with salt and pepper. Sear the tournedos by rapidly pan-frying them over high heat. Keep the pan and its juices; you will need it shortly to make the sauce.
3
Make the sauce: don't worry if there's no meat juices left. Let's deglaze the pan.
4
Pour 1 teaspoon of Port, 1 teaspoon of Cognac (brandy), 2 teaspoons of Madeira and 4 cl of truffle oil in the pan, and add the fond de veau. Stir well. Now let the sauce reduce. In the meantime, slice the foie gras into equal escalopes.
5
If you can't get fond de veau, use Bisto or similar... but bear in mind that fond de veau is nothing like Bisto, and that it really is a key ingredient of French cooking.
6
Whether you are using truffles or chanterelles, sweat the mushrooms in a little butter and a tablespoonful of Madeira. Then, add the sauce and let it simmer for 3 minutes. Keep it hot.
7
Dress the plates: place each tournedos on the plate, top it with a slice of foie gras and truffles, and pour the sauce over.
8
Serve immediately

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 13 ingredients. The key ingredients include: 4 tournedos 200-gramx, 4 foie gras x duck, slices, 80 to 100 g per piece, 1 truffle or chanterelles, 40 to 50 g, 2 cloves grapeseed oil, and more.

Yes, Tournedos Rossini With Foie Gras And Truffles 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!