Beef Rossini

Beef Rossini or Tournedos Rossini is one of the most famous steak dishes, created and named in honour of the Italian composer Gioachino Antonio Rossini by the nineteenth-century chef Casimir Moissons, one of his close friends. Rossini was a friend, critic and supporter of many of the greatest chefs of his time, and was considered a truly exquisite gourmet and an equally excellent cook. The classic recipe uses a demi-glace sauce (dark sauce), very time-consuming to prepare because it requires a few hours of cooking. This is one of the basic sauces of French cuisine, called the great sauce. Do you want to prepare your own Beef Rossini – below you will find one of the most popular recipes for this dish.




  • 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 reparation:

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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