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The main dish, French classic

Tournedos Rossini with pan fried potatoes

Tournedos Rossini is a classic French beef dish for 6, seared steak topped with foie gras and madeira sauce on fried bread. It takes 45 minutes of active work, the sauce and potatoes are made in the morning, leaving only quick searing to do once guests arrive. It's rated medium difficulty, about €12.00 per person, and success comes down to searing the foie gras fast over high heat.

Tournedos Rossini, seared foie gras on golden bread with a madeira sauce, that's the real luxury.

Tournedos Rossini with pan fried potatoes
For
6 people
Work
45 min
Total time
1 h 25
Prep
Prepared the same day
Difficulty
Medium
Cost per person
€12.00
Calories per person
780 kcalcalculated by Kiloach, your weight coach

Tournedos Rossini pairs tender seared beef with foie gras that sets outside and stays soft inside, tied together with a glossy madeira sauce on a crisp round of fried bread. It's a dish built on contrast, rich but not heavy, and none of the individual steps are hard as long as you keep the cooking times short.

This is a dish for the occasions that matter, a holiday dinner, a milestone birthday, a night when you want to impress without spending the whole evening at the stove. It works best in a classic menu, something light to start and a simple dessert after, since the main course already carries the richness of the meal.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 40 min
  3. Before the guests arrive 2 steps, 15 min
  4. When it's time to serve 2 steps, 10 min

In the morning, cook the potatoes and make the madeira sauce, which you'll only need to reheat later. Just before guests arrive, toast the bread rounds and pan fry the potatoes so they're hot and ready. When it's time to serve, sear the tournedos and then the foie gras in a few minutes and plate everything right away.

The ingredients

6 people

Butcher

  • Beef tournedos 6
  • Raw duck foie gras escalopes 6

Bakery

  • Sandwich bread 6 slices

Pantry

  • Madeira wine 10 cl
  • Veal stock 30 cl
  • Duck fatoften in the pantry 3 tbsp
  • Butteroften in the pantry 60 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Shallot 1
  • Firm fleshed potatoes 1.2 kg
  • Parsley 1 bunch

Allergens Gluten, Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Cook the potatoes whole in salted water until just tender, then let them cool. 20 min

    Cooled potatoes hold together much better in the pan without falling apart.

  2. Reduce the chopped shallot with the madeira, add the veal stock and let it reduce until the sauce coats the back of a spoon. 20 min

    Taste before adding salt, veal stock is already well seasoned.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Cut rounds of sandwich bread the same size as the tournedos and toast them golden in butter.

    Keep them warm on a rack in a turned off oven, they'll stay crisp.

  2. Slice the potatoes into rounds and pan fry them in duck fat until golden, with parsley and salt. 15 min

    Don't stir too often, they need sustained contact with the pan to brown properly.

When it's time to serveThe final touches, right in front of your guests.

  1. Sear the tournedos 3 minutes per side in foaming butter, let them rest, then sear the foie gras 30 seconds per side in the wiped out pan. 10 min

    Let the meat rest 3 minutes under foil before plating.

  2. Plate each tournedos on its toasted bread, top with a slice of foie gras and spoon over the madeira sauce.

    Sliced semi cooked foie gras, seared 20 seconds per side, works just as well.

Our tips to get it right

  • Take the foie gras out of the fridge 10 minutes before searing, it sears better and holds its shape instead of melting away in the pan.
  • Use a very hot, dry pan for the foie gras, no added fat, it releases plenty of its own.
  • Pick tournedos of the same thickness so every piece of beef finishes cooking at the same time.

The variations

  • Swap the madeira for port if that's what you have, the sauce will be a touch sweeter but just as glossy.
  • For a version without foie gras, top the tournedos with a slice of cured duck breast or sautéed mushrooms instead.
  • To save time, use a store bought madeira sauce and spend your effort on searing the beef and foie gras well.

What to serve it with

  • A glass of full bodied red Bordeaux
  • A light starter, soup or salad
  • Extra sautéed mushrooms on the side

Storage

Leftover beef and sauce keep for 2 days in the fridge in a sealed container, but seared foie gras loses a lot when reheated. Warm the beef and sauce gently in a pan, and plan to sear fresh foie gras if you make the dish again.

Questions about this recipe

Can I use a different cut instead of tournedos?

A thick cut beef tenderloin steak works perfectly, in fact that's essentially what a tournedos is. Avoid tougher cuts, the quick sear won't have time to tenderize them.

How do I know when the foie gras is cooked enough?

Thirty seconds per side in a very hot pan is enough, it should look golden and slightly crisp outside while staying soft inside. Cook it any longer and it will melt away in the pan.

Can I use semi cooked foie gras instead of raw?

Yes, slice it and sear just 20 seconds per side to warm it through without melting it. It's actually an easier option if you've never cooked raw foie gras before.

What's the best way to plate this for guests?

Set the tournedos on the toasted bread, top with the foie gras, then spoon the madeira sauce over at the last minute so it stays glossy. A little fresh parsley or flaky salt on the foie gras finishes it nicely.

Can tournedos Rossini with pan fried potatoes be made ahead?

Yes, during the day. The recipe needs 45 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 2 steps.

How long does it take to make tournedos Rossini with pan fried potatoes?

Allow 1 h 25 in total, including resting and cooking time, of which 45 min is actual work. The recipe is rated "medium".

How many calories are in tournedos Rossini with pan fried potatoes?

About 780 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does tournedos Rossini with pan fried potatoes cost?

About €12.00 per person, that's €72.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Remember to ask your guests about their allergies before putting your menu together.

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