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Dictionary

Beef Rossini

Beef Rossini, otherwise known as Tournedos Rossini is a popular steak dish that originated in France. The rich and decadent dish is made from filet mignon (or beef tournedos) first pan-fried in butter and then served on a crouton. It is then topped with a slice of fresh whole foie gras pate and pan-fried again quickly before serving on the plate.

Typically, Beef Rossini will also be garnished with sliced black truffle and Madeira demi-glace sauce. The sauce is made from Madeira wine that is boiled down with brown stock and mushroom skins. It is known as ‘the great sauce’ and an essential in French cuisine, however it takes hours to prepare. The dish is a classic in French haute cuisine (high cooking). That said, it is relatively simple to prepare at home.

In modern culinary terminology, people often use the term Rossini to refer to the cut of beef. This could either mean a beef fillet, or several slices of beef that are first panfried and then roasted. A real Beef Rossini, however, must comprise of filet mignon, foie gras, truffle, and Madeira demi-glace.

Who invented Beef Rossini?

It is not certain who was the first person to cook Beef Rossini. The invention of the dish is typically attributed to master of French high cuisine, Marie-Antoine Careme, Adolphe Dulgere, or Savoy Hotel chef Auguste Escoffier. It is said that the dish was first made in Café Anglais in Paris. It was created for and named in honour of the Italian composer, Gioachino Antonio Rossini. Rossini was a friend, critic, and supporter of many of the greatest French chefs of his time, inspiring many dishes in his name. He was also believed to be an incredible cook and possess exquisite taste.

Do you want to prepare your own Beef Rossini? Below you will find one of the most popular recipes for this dish.

 

Beef Rossini ingredients:

  • 4 beef tenderloin medallions (each about 150 g)
  • 4 foie gras discs with a thickness of approx. 2 cm
  • 1 fresh truffle weighing about 30-40 g
  • 30 g butter
  • 6 slices of toasted bread with a diameter similar to the width of beef medallions
  • 50 ml Madeira wine
  • salt and pepper

A tournedos comes from a “filet de bœuf”, the fillet, the tenderloin; this is the most expensive of all beef cuts. Only two steaks of the size required for the original tournedos can be cut from the fillet, and originally they were cooked together.

Foie gras is the fattened liver of a goose or a duck. For the original Tournedos Rossini the most expensive fattened liver was used, goose liver. The liver will be gently fried in a pre-prepared beurre noisette, butter that was cooked until it has reached the colour of hazelnuts. N.B.: Fattened goose liver, like fattened duck liver, is very fatty and will simply melt if anyone attempts to cook it well done.

Beef Rossini preparation:

A few days before preparing tournedos, cut truffle into thin slices and macerate in grapeseed oil. Truffle bought in a jar in an oil marinade and cut into slices by the producer does not require much preparation on our part. Sprinkle the meat with salt and pepper on both sides. To keep a nice round section, you can cover each medallion with a thin slice of bacon and tie it around the edge with a string. Remove the bacon and string after frying the meat.

Melt half of the butter in a frying pan of and grill the bread discs on each side.

Put the remaining 15 g of butter on the pan and fry the beef medallions on both sides (each for about 4 minutes – the meat inside should be bloody or medium-raw, never well-done, while on the outside it should be nicely browned) after frying put the medallions on a plate.

Reduce the heat and fry the foie gras then sliced truffles. When the foie gras is slightly browned, and the fat is released, put it back on the plate, and deglaze the remaining juices with sliced truffles and wine. Cook the sauce on high heat until it binds.

Mix it with a whisk from time to time.

Place the medallion and the foie gras on the bread and pour the sauce over.


 

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