Tournedos Rossini

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Tournedos Rossini
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Health Score:
5,9 / 10
45 min.


4 filets mignon (of beef)
6 tablespoons olive oil
4 slices Toast
2 tablespoons butter
150 grams Foie gras (prepared, from a jar)
1 small black Truffle (or truffle from a jar)
4 tablespoons Madeira Wine
4 tablespoons Beef broth (canned)
4 tablespoons butter
250 grams Brussels sprouts
2 tablespoons butter
How healthy are the main ingredients?
Brussels sproutsolive oilsalt

Preparation steps


Lightly season meat with salt and pepper and marinate in olive oil.


Rinse brussels sprouts, drain and cut ends crosswise and blanch in boiling, salted water for about 10 minutes and rinse with cold water and drain on kitchen towel. Heat an oven-proof skillet without oil and sear beef fillets until crispy on each side for about 3-6 minutes or to taste. Slide pan into preheated oven and cook for a further 5 minutes at 160°C (approximately 320°F). Remove from oven and remove beef fillets from pan and cover to keep warm. 


In a saucepan, heat 2 tablespoons butter and toast bread until crispy and brown and set aside. Fry goose liver in 1 tablespoon butter briefly on both sides and season with pepper. Carefully clean fresh truffle with a brush and cut into slices, or, if using truffles from a jar, drain truffles and pat dry and cut into slices. In pan from beef, heat 2 tablespoons butter and sauté sprouts. Remove sprouts and deglaze pan with Madeira and beef stock and remove pan from heat and gradually stir 4 tablespoons butter into sauce until creamy. From toasted bread, cut out circles with a glass or cookie cutter. On a plate, place beef fillets on toasted bread circles. Cut foie gras into four pieces and place each on top of beef and arrange truffle slices over foie gras. Place brussels sprouts on plate with beef and drizzle meat and brussels sprouts generously with sauce. Serve immediately.