Ingredients with Measurements:
- 4 beef tournedos, 1 1/2 inches thick
- Salt and pepper
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 slices foie gras, 1/2 inch thick
- 4 slices brioche, 1/2 inch thick
- 1/2 cup beef broth
- 1/2 cup red wine
- 1 tablespoon sugar
- 1 tablespoon balsamic vinegar
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Special equipment needed:
- Cast iron skillet
- Oven-safe dish
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Season the tournedos with salt and pepper on both sides.
3. In a cast iron skillet, melt butter and olive oil over medium-high heat.
4. Add the tournedos and sear for 2 minutes on each side.
5. Transfer the skillet to the oven and bake for 6-8 minutes for medium-rare.
6. Remove the skillet from the oven and transfer the tournedos to an oven-safe dish.
7. Top each tournedo with a slice of foie gras and a slice of brioche.
8. Return the dish to the oven and bake for 2-3 minutes until the foie gras is melted and the brioche is toasted.
9. In a small saucepan, combine beef broth, red wine, sugar, and balsamic vinegar.
10. Bring to a boil and reduce heat to low.
11. In a small bowl, mix cornstarch and cold water until smooth.
12. Add the cornstarch mixture to the saucepan and stir until thickened.
13. Remove from heat and set aside.
14. Remove the dish from the oven and let it rest for 5 minutes.
15. Drizzle the glaze over the tournedos and serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4 servings
Nutritional information:
Calories: 756
Fat: 51g
Protein: 49g
Carbohydrates: 19g
Fiber: 1g
Sugar: 5g
Sodium: 646mg
Substitutions for ingredients:
- Foie gras can be substituted with chicken liver pate.
- Brioche can be substituted with toasted bread.
Variations:
- Tournedos Rossini can be served with a side of mashed potatoes or roasted vegetables.
- The glaze can be made with different types of wine, such as port or sherry.
Tips and tricks:
- Make sure the tournedos are at room temperature before cooking.
- Use a meat thermometer to check the internal temperature of the tournedos.
- Let the tournedos rest before adding the foie gras and brioche to prevent overcooking.
- Use a sharp knife to cut the tournedos for a clean and even cut.
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 10-15 minutes or until heated through.
Presentation ideas:
Serve the tournedos on a bed of mashed potatoes or roasted vegetables.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
Pair with a full-bodied red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
Mashed potatoes or roasted vegetables.
Troubleshooting advice:
- If the foie gras is not melting, place the dish under the broiler for 1-2 minutes.
- If the glaze is too thick, add more beef broth or wine to thin it out.
Food safety advice:
- Make sure the tournedos are cooked to an internal temperature of 145°F.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
Tournedos Rossini is a classic French dish named after the composer Gioachino Rossini. It consists of a beef tournedo topped with foie gras and truffles, served with a Madeira sauce.
Flavor profiles:
The dish has a rich and decadent flavor, with the beef tournedo complemented by the buttery foie gras and toasted brioche. The glaze adds a sweet and tangy note to the dish.
Serving suggestions:
Serve as a main course for a special occasion or romantic dinner.
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Region: French