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Tournedos Rossini

Western.Chefs's picture
  Butter 125 Gram (1 Cup)
  French bread slice 4
  Pate de foie gras slices 4
  Mushrooms 1⁄2 Pound (225 Gram)
  Tournedos 4 (1 1/2 Inch Thick)
  Madeira 65 Milliliter (1/4 Cup)
  Demi glace sauce 250 Milliliter (1 Cup)

Preheat the broiler to high.
Melt 4 tablespoons of the butter in a large frying pan.
Add the bread and fry on both sides over moderate heat until golden and crisp.
Drain the croutons on paper towels and keep warmon a serving dish.
Add 2 tablespoons more of butter to the frying pan and cook the slices of foie gras very quickly over high heat, turning once, until they are golden.
Remove from the pan and keep warm in another dish.
Add the mushrooms to the pan and cook gently while the steaks are being broiled.
Melt the remaining butter and brush it over the steaks.
Cook under the broiler for about 3 minutes on each side.
Pour any juices from the broiler pan over the mushrooms in the frying pan.
Put one tournedos on top of each crouton on the serving dish, lay a slice of foie gras on each steak and top with a cooked mushroom.
Arrange the remaining mushrooms around the tournedos.
Reserve the liquid in the frying pan and keep the serving dish warm while the sauce is prepared.
Stir the Madeira and the demi-glace into the juices in the frying pan.
Bring to a boil.
Pour some of the sauce into the serving dish and serve the rest separately.

Recipe Summary

Difficulty Level: 
Main Dish

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Tournedos Rossini Recipe