Extravagant Beef Tournedos Recipe (Tournedos Rossini)

Get ready to create the crown jewel of French cuisine right in your kitchen! Tournedos Rossini is the epitome of luxury dining – tender beef medallions topped with foie gras and bathed in a rich demi-glace sauce. This is the dish that made legendary chef Auguste Escoffier famous.

Each component builds layers of incredible flavor – from the buttery-soft beef tournedos to the perfectly seared foie gras, all resting on a golden crouton that soaks up the madeira-infused sauce. Trust me, your first bite will transport you straight to a Michelin-starred restaurant in Paris.

Ingredients

For the Main Components:

• 2 beef tournedos or filet mignons (about 6 oz each)
• 2 slices foie gras (about 2 oz each)
• 2 bread slices, cut into medallion shapes
• 1 handful fresh spinach

For the Sauce and Seasoning:

• 1.5 oz demi-glace concentrate
• 4 cups beef stock
• 4 tbsp butter, divided
• Salt and pepper to taste

Steps

1. In a small saucepan, combine 1.5 oz demi-glace with 4 cups beef stock. Simmer for 5-6 minutes until reduced by one-third. The sauce should coat the back of a spoon.
2. Heat 2 tbsp butter in a skillet over medium heat (350°F/175°C). Toast bread circles until golden brown, about 2-3 minutes per side. Remove and set aside.
3. Pat tournedos completely dry with paper towels (moisture prevents proper searing). Season generously with salt and pepper.
4. Heat skillet to high (450°F/232°C). Sear tournedos for 3-4 minutes per side for medium-rare (130-135°F/54-57°C internal temperature). Add 2 tbsp butter and baste continuously.
5. Rest meat for 5-7 minutes loosely tented with foil while preparing remaining components.
6. Reduce heat to low (250°F/121°C). Add spinach to the same pan, stirring to coat with pan juices until just wilted, about 2 minutes.
7. Sear foie gras slices for 30-45 seconds per side until golden. Don’t overcook or the fat will completely render out.
8. Layer in this order: toasted bread base, wilted spinach, tournedos, foie gras. Drizzle with warm demi-glace sauce.

Smart Swaps

• Replace foie gras with seared mushrooms for a more affordable option
• Use beef tenderloin cut into medallions instead of tournedos
• Substitute demi-glace with reduced beef stock and 1 tbsp Madeira wine

Pro Tips

• Let meat come to room temperature 30 minutes before cooking
• Don’t move the meat while searing to achieve proper crust
• Use a heavy-bottomed pan for even heat distribution
• Rest meat on a warm plate to prevent cooling