Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?




Tournedos Rossini Recipe     HT  MC  French 40mins



Serves 4    Hot   Beef   Offal  Alcohol   Main Course   France   Europe



50g/2oz Butter

1 tbsp Olive Oil

4 slices of White Bread, crusts removed

4 tournedos of  Beef Filet Mignon (tournedos)

Salt and Black Pepper

4 x 50g/2oz slices of Raw Foie Gras

2 tbsp Port

1 tbsp Brandy

1 tbsp  Madeira

2 fresh Black Truffles, thinly sliced

190ml/6fl.oz. Beef or Veal Stock




1. Preheat the oven to warm.


2. Cut the slices of bread into circles a little larger than the circumference of the beef tournedos then heat half the butter and a little of the oil in a frying pan, add the bread and fry until golden brown on both sides. Drain on kitchen paper and place on a heatproof serving platter.


3. Meanwhile, heat the remaining butter and oil in another large frying pan. Season the beef with salt and pepper then add to the pan and sauté for 3 minutes on each side.  Remove from the pan with tongs, place each on top of the fried bread and place in the oven to keep warm.


4. Add the foie gras to the pan and sauté for 1 minute on each side, depending on the thickness.  Remove from the pan with tongs, place once slice on each tournedos and return to the oven to keep warm.


5. Add the port, brandy and Madeira to the pan and bring to the boil, scraping up any bits in the bottom of the pan then boil until reduced by half.


6. Add the stock and sliced truffles,  bring back to the boil and continue to boil rapidly for about 5 minutes to reduce.


 To serve – pour the sauce over the top of the tournedos.  






 More French Recipes

More Beef/Veal Recipes  |  General Beef Prep & Cooking Times   |  Beef Cuts 



Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.



 Follow us 



Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to – To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


 Sign up for Free E-Mailings

Still not found what you're looking for?


Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |   Links   |   Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright © 2000  to date  [Recipes4us] All rights reserved.

 Some Photos ©