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Tournedos Rossini
Created by Georges Auguste Escoffier. Adapted from "Classic French Cooking" by Craig Claiborne and Pierre Franey, Foods of the World series, Time-Life Books, 1970

3/4 cup dry Madeira
2 Tbs truffle juice*
2 cups beef stock
1 Tbs arrowroot (cornstarch may be substituted) mixed with 1/4 cup water
6 Tbs butter
4 slices white bread, cut into rounds about 3 inches in diameter
4 six-ounce beef tenderloin steaks (tournedos), about 1 1/2 inches thick
Salt and freshly ground pepper to taste
4 round slices canned foie gras, about 1/4 inch thick and 2 inches in diameter
4 round slices of black truffle, about 1/8 inch thick and 1 inch in diameter
2 Tbs chilled butter, cut into pieces

* The liquid the truffles are packed in

Combine 1/2 cup of the Madeira, the beef stock, and the truffle juice in a small saucepan and boil over moderate heat until reduced by half. Stir in the arrowroot mixture and simmer, stirring constantly, until the sauce is slightly thickened. Set aside.

Heat 3 tablespoons of the butter in a large, heavy skillet over moderate heat and fry the bread rounds until golden brown on both sides. Drain on paper towels and place on a heated serving platter. In the same skillet, melt 3 tablespoon butter, season the tournedos with salt and pepper, and saute for 3 to 4 minutes on each side, until done to the degree you prefer. Place the tournedos on top of the toast rounds. Saute the foie gras for about 10 seconds on each side and place on top of the tournedos. Place the truffle slices on top of the foie gras. Add the remaining Madeira to the skillet and scrape the brown bits from the bottom and sides of the pan. Add the reserved sauce and cook until the sauce is heated through. Stir in the pieces of chilled butter and season with salt and pepper. Pour over the tournedos and serve immediately.

Yield: 4 Servings

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