By Erica Lovelace
Tournedos Rossini
8 steps
Prep:1hCook:30min
This dish was created in 1859 at Maison Dorée. It was named after the composer Gioachino Rossini, who authored the opera, The Barber of Seville. It fell out of favor in haute French cuisine because it was so rich but has since made a resurgence.
Updated at: Thu, 17 Aug 2023 05:37:10 GMT
Nutrition balance score
Unbalanced
Glycemic Index
51
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories915.3 kcal (46%)
Total Fat73.2 g (105%)
Carbs23.4 g (9%)
Sugars4.8 g (5%)
Protein41.9 g (84%)
Sodium2144.1 mg (107%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Salt your filet mignon steaks and set out at room temperature for 1 hour
Step 2
Meanwhile, prepare you demi glace with by combining a dark beef stock with Sauce Espagnole or warm up prepared demi glace over low heat and set aside
Step 3
Remove the crusts of your brioche and form two croutons. You can also use a water glace to make brioche rounds
Step 4
Sear your steaks over medium high heat for 3 minutes on each side. Then, reduce the heat to low in order to baste your steaks in butter and garlic for another two minutes on each side to achieve a medium rare temperature
Step 5
Remove the steaks from the pan to allow to rest. Sear your slices of foie gras on medium high heat for approximately 1 minute on each side. Place on top of the steaks to allow to rest as well
Step 6
Add two tablespoons of cold butter to your warmed demi glace and crank the heat up to medium high so that it reduces down. You’ll know it’s ready when it can coat the back of a spoon
Step 7
Toast your brioche rounds in the same pan in which you seared the steak and foie gras. Plate the steak and foie gras on top of the toasted rounds
Step 8
Sauce your dish with the thick demi glace and stud with fresh or canned black truffles
Notes
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