Ingredients with Measurements:
- 4 beef tournedos (about 6 oz each)
- 4 slices of foie gras (about 2 oz each)
- 4 slices of brioche bread
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1/2 cup beef stock
- 1/2 cup red wine
- Salt and pepper to taste
Special equipment needed:
- Oven
- Skillet
- Baking sheet
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Season the beef tournedos with salt and pepper.
3. Heat the olive oil in a skillet over medium-high heat. Add the tournedos and sear for 2-3 minutes on each side, until browned.
4. Transfer the tournedos to a baking sheet and roast in the oven for 8-10 minutes, or until the internal temperature reaches 130°F for medium-rare.
5. While the tournedos are roasting, melt the butter in the same skillet over medium heat. Add the foie gras slices and cook for 1-2 minutes on each side, until browned and crispy.
6. Remove the foie gras from the skillet and set aside.
7. In the same skillet, add the beef stock and red wine. Bring to a boil and reduce the heat to low. Simmer for 5-7 minutes, or until the sauce has thickened.
8. Toast the brioche slices in the oven for 2-3 minutes, or until golden brown.
9. To assemble, place a slice of foie gras on top of each tournedo. Place a slice of toasted brioche on top of the foie gras. Spoon the sauce over the brioche.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 400°F
Internal temperature of tournedos: 130°F for medium-rare
Serving size:
4 servings
Nutritional information:
Calories per serving: 670
Fat per serving: 47g
Protein per serving: 36g
Carbohydrates per serving: 16g
Fiber per serving: 1g
Sugar per serving: 2g
Substitutions for ingredients:
- Beef tournedos can be substituted with filet mignon or sirloin steak.
- Foie gras can be substituted with chicken liver or mushroom pâté.
- Brioche bread can be substituted with any type of bread.
Variations:
- Add truffle oil to the sauce for a more decadent flavor.
- Top the tournedos with sautéed mushrooms for an earthy flavor.
- Use a different type of meat, such as lamb or venison, for a different twist on the dish.
Tips and tricks:
- Make sure to let the tournedos rest for a few minutes before serving to allow the juices to redistribute.
- Use a meat thermometer to ensure that the tournedos are cooked to your desired level of doneness.
- Don't overcook the foie gras, as it can become tough and rubbery.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tournedos 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 for an elegant presentation.
Garnishes:
Garnish with fresh herbs, such as parsley or thyme, for a pop of color.
Pairings:
Pair with a full-bodied red wine, such as a Bordeaux or Cabernet Sauvignon.
Suggested side dishes:
- Roasted asparagus
- Creamed spinach
- Garlic mashed potatoes
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes to thicken it up.
- If the foie gras is sticking to the skillet, add a little more butter to the pan.
Food safety advice:
- Make sure to cook the tournedos to the appropriate internal temperature to prevent foodborne illness.
- Use caution when handling hot pans and skillets.
Food history:
Tournedos Rossini is a classic French dish named after the composer Gioachino Rossini. It typically consists of beef tournedos topped with foie gras and a rich red wine sauce.
Flavor profiles:
This dish is rich and decadent, with the tender beef tournedos and creamy foie gras complemented by the bold flavors of the red wine sauce.
Serving suggestions:
Serve with a side of roasted vegetables or mashed potatoes for a complete meal.
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Region: French