Ingredients with Measurements:
- 4 beef tournedos, 1 1/2 inches 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 unsalted butter
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special Equipment Needed:
- Cast-iron skillet
- Meat thermometer
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Season the beef tournedos with salt and pepper on both sides.
3. Heat the cast-iron skillet over high heat and add the olive oil.
4. Sear the beef tournedos for 2-3 minutes on each side until browned.
5. Transfer the skillet to the oven and cook for 8-10 minutes or until the internal temperature reaches 135°F for medium-rare.
6. Remove the skillet from the oven and transfer the beef tournedos to a plate. Cover with foil to keep warm.
7. In the same skillet, add the foie gras slices and cook for 1-2 minutes on each side until golden brown.
8. Remove the foie gras from the skillet and place it on top of the beef tournedos.
9. Toast the brioche bread slices in the same skillet until golden brown.
10. Remove the skillet from the heat and place the brioche slices on a plate.
11. In the same skillet, add the beef stock and red wine. Cook over high heat until reduced by half.
12. Remove the skillet from the heat and add the unsalted butter. Stir until melted and well combined.
13. To serve, place the beef tournedos with foie gras on top of the brioche slices and drizzle the sauce over the top.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 375°F
Internal temperature of beef tournedos: 135°F for medium-rare
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 650
Fat per serving: 45g
Protein per serving: 40g
Carbohydrates per serving: 15g
Sodium per serving: 400mg
Substitutions for ingredients:
- Beef tournedos can be substituted with filet mignon or sirloin steak.
- Foie gras can be substituted with chicken liver or mushrooms.
- Brioche bread can be substituted with any type of bread.
Variations:
- Add truffle oil to the sauce for a more luxurious flavor.
- Substitute the red wine with port wine for a sweeter taste.
- Add sliced black truffles on top of the foie gras for a more decadent dish.
Tips and Tricks:
- Make sure the cast-iron skillet is hot before adding the beef tournedos to ensure a good sear.
- Let the beef tournedos rest for 5 minutes before serving to allow the juices to redistribute.
- Use a meat thermometer to ensure the beef tournedos are 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 the beef tournedos in the oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
Serve the Pan-Seared Tournedos Rossini on a bed of mashed potatoes or roasted vegetables for an elegant presentation.
Garnishes:
Garnish with fresh herbs such as thyme or parsley.
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 beef tournedos are not browning, the skillet may not be hot enough. Increase the heat and try again.
- If the sauce is too thin, cook it for a few more minutes to reduce it further.
Food Safety Advice:
- Use a meat thermometer to ensure the beef tournedos are cooked to a safe temperature.
- 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 beef tournedos topped with foie gras and a rich sauce made with red wine and beef stock.
Flavor Profiles:
This dish is rich and decadent with the tender beef tournedos, creamy foie gras, and flavorful sauce.
Serving Suggestions:
Serve as a main course for a special occasion or romantic dinner.
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Region: French