Description
Tournedos Rossini is a luxurious French dish featuring tender filet mignon steaks topped with rich duck or goose liver paté, all served on toasted brioche and finished with a decadent Madeira wine sauce. Perfectly seared steaks combined with buttery brioche and a flavorful reduction create an elegant entree that’s both impressive and delicious.
Ingredients
Scale
Steak and Sauce
- 4 filet mignon steaks
- 1 cup Madeira wine
- 2 tablespoons unsalted butter
- Salt to taste
- Pepper to taste
Assembly
- 4 ounces duck or goose liver paté
- 4 slices toasted brioche
- Fresh herbs for garnish
Instructions
- Season the steaks: Generously season the filet mignon steaks with salt and freshly ground black pepper on all sides to enhance their natural flavor.
- Sear the steaks: Heat 1 tablespoon of unsalted butter in a skillet over high heat. Once sizzling, add the steaks and sear them for about 3 to 4 minutes on each side to achieve a medium-rare doneness, forming a golden crust.
- Rest the steaks: Remove the steaks from the skillet and let them rest for a few minutes. This allows the juices to redistribute, ensuring a tender bite.
- Prepare the Madeira sauce: Using the same skillet, pour in the Madeira wine. Bring it to a boil and reduce the liquid until it slightly thickens and intensifies in flavor, scraping up any browned bits from the pan.
- Assemble the dish: Place each rested steak atop a slice of toasted brioche. Top the steak with a generous portion of the duck or goose liver paté, then drizzle the warm Madeira sauce over the top.
- Garnish and serve: Finish each serving with a sprinkle of fresh herbs for color and added aromatic appeal. Serve immediately to enjoy the full richness and warmth of the dish.
Notes
- For best results, use a heavy-bottomed skillet to achieve a perfect sear.
- Allowing the steak to rest is essential to prevent juices from running out when cut.
- Duck or goose liver paté can be substituted with high-quality foie gras if available.
- To toast brioche, lightly butter the slices and grill or toast until golden brown.
- The Madeira wine sauce can be strained for a smoother texture if desired.
