Tournedos Rossini
Published February 27, 2012
Stephen Scott Gross for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 filets mignons, about 5 ounces each
Salt and black pepper
¼ cup fond de veau (veal stock) or 1 tablespoon veal demi-glace (available in fine food markets) mixed with 3 tablespoons water
1 tablespoon truffle juice
1 teaspoon chopped black truffles
2 tablespoons butter
1 tablespoon vegetable oil
2 slices French bread, trimmed to the shape of the filets mignons
2 slices fresh foie gras, about 2 ounces each
2 tablespoons Madeira
2 thin slices black truffle
Nutritional analysis per serving (2 servings)
8 grams carbs; 387 milligrams cholesterol; 1250 calories; 47 grams monosaturated fat; 4 grams polyunsaturated fat; 39 grams saturated fat; 100 grams fat; 3 grams fiber; 1042 milligrams sodium; 71 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season the filets mignons with salt and pepper; set aside. In a small bowl, combine the veal stock or demi-glace, truffle juice and chopped truffles; set aside.
- Step 2
In a large skillet over medium heat, melt a third of the butter with the oil and quickly fry the slices of bread until lightly browned on both sides; remove and set aside. Add another third of the butter to the skillet, and sauté the filets mignons over high heat for 4 minutes a side for rare or 5 minutes a side for medium-rare. Remove the filets from the skillet, set aside and keep warm.
- Step 3
Using the same skillet and high heat, sauté the foie gras slices 90 seconds on each side and put 1 slice on each of the filets.
- Step 4
Discard all fat from the skillet. While the skillet is still hot, add the Madeira, scraping the bottom of the pan. Add the veal stock mixture, bring to a quick boil, then remove from heat and stir in the remaining butter to make a silky sauce. Season with salt and pepper to taste.
- Step 5
On each of two plates, place the croutons in the center and top with the filet mignon and foie gras. Garnish with a slice of truffle on the top. Spoon the sauce over and around. Serve hot.
Private Notes
Comments
If you use demi-glace you need to read the package instructions. The brand I use calls for 10-1 ratio of water to demi-glace, not the 3-1 ratio suggested in the recipe. (I've seen brands that call for 20-1) I'm guessing that's why it was far too salty.
I made this for an anniversary dinner 2 years ago. It turned out pretty well, but everyone agreed that it was too salty. I've since modified the sauce, eliminating the demiglace and truffle juice and replacing the Madeira with dry sherry. In addition to the butter, I finish the sauce with a touch of heavy cream. It tastes just fine and the salt no longer overwhelms the dish.
A glacé de veau shouldn't have added sodium but most do. try buying one that is a full reduction without the added flavoring. Also, make sure your using unsalted butter. You should have to season w a little salt to adjust taste but using lesser quality veal reductions will be overly salty.
Wonderful, without the foie gras. I literally would not be able to stomach it with that “traditional” ingredient - time for us collectively to bid it goodbye.
For a yummy variation I sometimes use a freshly cooked artichoke heart (bottom) turned upside down over the foie gras before adding the sauce. If you use the artichoke, bernaise sauce is an excellent sub for the demi- glace sauce. Caution: no canned/jarred/frozen artichoke hearts. Must be fresh for correct texture and flavor. Use the bottom only; no leaves!
I didnt have black truffles available but used a dash of truffle oil which did in a pinch. Recommend cooking the steaks & fois gras in a cast iron pan.