Ingredients with Measurements:
- 4 beef tournedos (1 1/2 inch thick)
- 4 slices of foie gras (1/2 inch thick)
- 4 slices of brioche bread (1/2 inch thick)
- 1/2 cup of beef stock
- 1/2 cup of red wine
- 2 tablespoons of butter
- Salt and pepper to taste
Special equipment needed:
- Oven
- Skillet
- Baking dish
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Season the beef tournedos with salt and pepper.
3. In a skillet, melt 1 tablespoon of butter over medium-high heat.
4. Sear the beef tournedos for 2 minutes on each side until browned.
5. Remove the beef tournedos from the skillet and set aside.
6. In the same skillet, melt another tablespoon of butter over medium-high heat.
7. Sear the foie gras slices for 1 minute on each side until browned.
8. Remove the foie gras slices from the skillet and set aside.
9. In the same skillet, pour in the beef stock and red wine.
10. Bring the mixture to a boil and let it reduce for 5 minutes until it thickens.
11. Place the beef tournedos in a baking dish.
12. Top each beef tournedos with a slice of foie gras.
13. Pour the reduced sauce over the beef tournedos and foie gras.
14. Place a slice of brioche bread on top of each beef tournedos.
15. Bake in the oven for 10 minutes until the bread is golden brown.
16. Remove from the oven and let it rest for 5 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 650
Fat per serving: 42g
Protein per serving: 36g
Carbohydrates per serving: 22g
Fiber per serving: 1g
Sugar per serving: 2g
Substitutions for ingredients:
- Beef tournedos can be substituted with filet mignon.
- Foie gras can be substituted with chicken liver pate.
- Brioche bread can be substituted with any type of bread.
Variations:
- Add truffle oil to the sauce for a richer flavor.
- Top the beef tournedos with sautéed mushrooms for an earthy flavor.
- Use a different type of meat, such as pork or lamb, for a different flavor profile.
Tips and tricks:
- Make sure to sear the beef tournedos and foie gras before baking to ensure a crispy exterior.
- Let the baked tournedos rest for 5 minutes before serving to allow the juices to redistribute.
- Use a meat thermometer to ensure the beef is cooked to your desired temperature.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10 minutes until heated through.
Presentation ideas:
Serve the baked 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:
Mashed potatoes, roasted vegetables, or a side salad.
Troubleshooting advice:
If the bread on top of the tournedos is not golden brown, broil for 1-2 minutes until desired color is achieved.
Food safety advice:
Make sure to cook the beef tournedos to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Tournedos Rossini is a French dish named after the composer Gioachino Rossini. It is traditionally made with beef tournedos, foie gras, and a rich sauce.
Flavor profiles:
The dish has a rich and savory flavor from the beef tournedos and foie gras, and a slightly sweet flavor from the brioche bread.
Serving suggestions:
Serve as a main course for a special occasion or dinner party.
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Region: French