Truffle Recipes - Tournedos Rossini
Tournedos Rossini, an opulent dish featuring tender beef filets, rich foie gras, and aromatic black truffles, has long been synonymous with culinary luxury. Created in the 19th century by Chef Casimir Moisson for the renowned composer Gioachino Rossini, this dish epitomizes elegance and indulgence. While it may sound extravagant, it’s surprisingly simple to prepare at home. Treat yourself to this decadent creation—because everyone deserves to be spoiled now and then.
Tournedos Rossini with Black Truffle Breakings
Black truffles bring an earthy, aromatic depth to Tournedos Rossini, elevating the dish to a true masterpiece. Their unique flavor complements the richness of the foie gras and the succulence of the beef, making every bite a luxurious symphony of textures and tastes.
Ingredients (Serves 2)
- Foie Gras: 2 pieces, 1–2 oz. each
- Tournedos Filets: 2, 6 oz. each
- Salt & Pepper: To taste
- Baguette: 2 slices, 1/2 inch thick
- Demi-Glace: 1/4 cup
- Madeira: 2 tbsp
- Unsalted Butter: 2 tbsp, cold
- Black Truffle Breakings or Black Truffle Slices
Tournedos Rossini is a dish steeped in history and grandeur. We recommend using Black Truffle Breakings from Elle Esse Italian Truffles for this recipe. Whether you’re celebrating a special occasion or simply indulging in life’s finer things, this dish offers a taste of culinary excellence that is as satisfying to prepare as it is to savor. Relish the art of decadence in every bite.
Bon Appetit!
Instructions
1. Prepare the Foie Gras
- Sauté the foie gras in a pan over medium-low heat until golden brown on the outside.
- Remove from the pan and reserve, keeping warm in a 200°F oven.
- As the foie gras cooks, it releases flavorful fat. Remove most of it, reserving for another use, but leave a thin layer in the pan.
2. Cook the Tournedos Filets
- Lightly season the filets with sea salt and freshly ground black pepper.
- In the same pan, sear the filets over medium heat until crispy on the outside and cooked to your desired doneness.
- Tip: Avoid cooking over high heat, as the dense tenderloin cut takes time to cook evenly without burning the exterior.
- Once cooked, place the filets in the 200°F oven alongside the foie gras.
3. Make the Sauce
- Deglaze the pan with Madeira, whisking to incorporate the browned bits from the bottom.
- Add the demi-glace and whisk again.
- When the demi-glace begins to bubble, whisk in the cold butter until the sauce is smooth and glossy.
4. Assemble the Dish
- Place a slice of baguette on each plate as the base.
- Top with a cooked filet, followed by the foie gras.
- Spoon the hot Madeira sauce over the foie gras and filet.
- Finish by adding the black truffle slices on top, allowing the heat from the sauce to warm the truffles.
5. Serve and Enjoy
Serve immediately while everything is warm and at its peak flavor. Pair with a robust red wine or a glass of Madeira for a truly indulgent experience.
