Ingredients with Measurements:
- 4 beef tournedos (filet mignon), 1 1/2 inches thick
- 4 slices of foie gras, 1/2 inch thick
- 8 slices of bacon
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup beef broth
- 1/4 cup red wine
- Salt and pepper to taste
Special equipment needed:
- Kitchen twine
- Cast iron skillet
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Season the beef tournedos with salt and pepper on both sides.
3. Wrap each tournedo with 2 slices of bacon, securing the bacon with kitchen twine.
4. Heat the olive oil and butter in a cast iron skillet over medium-high heat.
5. Add the bacon-wrapped tournedos to the skillet and sear for 2-3 minutes on each side until browned.
6. Transfer the skillet to the preheated oven and cook for 6-8 minutes for medium-rare or until desired doneness is reached.
7. Remove the skillet from the oven and transfer the tournedos to a plate. Cover with foil to keep warm.
8. In the same skillet, add the beef broth and red wine. Bring to a boil and cook until the sauce is reduced by half, stirring occasionally.
9. Season the sauce with salt and pepper to taste.
10. In a separate skillet, sear the foie gras slices for 1-2 minutes on each side until browned.
11. To serve, place a slice of foie gras on top of each tournedo and spoon the sauce over the foie gras and tournedo.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 620
Fat per serving: 47g
Protein per serving: 33g
Carbohydrates per serving: 2g
Sugar per serving: 0g
Sodium per serving: 660mg
Substitutions for ingredients:
- Foie gras can be substituted with chicken liver pâté.
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or balsamic vinegar.
Variations:
- Instead of bacon, prosciutto or pancetta can be used to wrap the tournedos.
- Instead of foie gras, mushrooms or caramelized onions can be used as a topping.
Tips and tricks:
- Make sure to tie the bacon securely around the tournedos to prevent it from unraveling during cooking.
- Use a meat thermometer to ensure the tournedos are cooked to the desired doneness.
- Let the tournedos rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the tournedos in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the tournedos on a bed of mashed potatoes or roasted vegetables.
Garnishes:
Garnish with fresh herbs such as parsley or thyme.
Pairings:
Pair with a full-bodied red wine such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
Serve with roasted asparagus or a mixed green salad.
Troubleshooting advice:
- If the bacon is not crispy enough, place the tournedos under the broiler for a few minutes.
- If the sauce is too thin, continue to cook until it has reduced to the desired consistency.
Food safety advice:
- Make sure to cook the tournedos to an internal temperature of 145°F to ensure they are safe to eat.
- Use caution when handling hot skillets and kitchen twine.
Food history:
Tournedos Rossini is a classic French dish named after the composer Gioachino Rossini. It consists of beef tournedos topped with foie gras and a rich sauce.
Flavor profiles:
This dish is rich and savory with a combination of beef, bacon, foie gras, and a red wine sauce.
Serving suggestions:
Serve as a main course for a special occasion or romantic dinner.
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