Entrée: France – Tournedos Rossini (Rossini Beef Medallions)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 20 min

Cook 10 min

Additional 5 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 filet mignon tournedos (4–6 oz (115–170 g) each), tied
Salt and freshly ground black pepper to taste
1 tbsp (15 ml) neutral oil
2 tbsp (30 g) unsalted butter, divided
2 slices brioche, cut in rounds
2 slices foie gras (about 1 oz (30 g) each), chilled
1/3 cup (80 ml) Madeira wine
1/2 cup (120 ml / about 4.2 oz / 120 g) veal or beef demi-glace
Black truffle slices or a little truffle paste (optional but traditional)

Show original ingredient measurements

2 filet mignon tournedos (4–6 oz / 115–170 g each), tied
Salt and freshly ground black pepper to taste
1 tbsp (15 ml) neutral oil
2 tbsp (30 g) unsalted butter, divided
2 slices brioche, cut in rounds
2 slices foie gras (about 1 oz / 30 g each), chilled
1/3 cup (80 ml) Madeira wine
1/2 cup (120 ml / about 4.2 oz / 120 g) veal or beef demi-glace
Black truffle slices or a little truffle paste (optional but traditional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Season steaks with salt and pepper. Sear in oil over medium-high heat for 2 minutes per side; reduce heat and cook to desired doneness. Rest, tented.
2. In a clean pan, toast brioche in 1 tbsp (15 ml) butter until golden; set aside.
3. In the steak pan, quickly sear foie gras for 20–30 seconds per side; remove.
4. Deglaze the pan with Madeira; reduce by half. Whisk in demi-glace and 1 tbsp (15 ml) butter; simmer until glossy.
5. Assemble: brioche, steak, foie gras, and truffle. Spoon sauce over and serve.

1. Season steaks with salt and pepper. Sear in oil over medium-high heat for 2 minutes per side; reduce heat and cook to desired doneness. Rest, tented.
2. In a clean pan, toast brioche in 1 tbsp butter until golden; set aside.
3. In the steak pan, quickly sear foie gras for 20–30 seconds per side; remove.
4. Deglaze the pan with Madeira; reduce by half. Whisk in demi-glace and 1 tbsp butter; simmer until glossy.
5. Assemble: brioche, steak, foie gras, and truffle. Spoon sauce over and serve.