Beef tournedos rossini (Tournedos Alla Rossini)

By Michael Bonacini
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  • 4 thick slices bread, cut into large rounds
  • 2 tablespoons (30 milliliters) butter + more for buttering bread
  • 4 thick beef tenderloins (3.75 centimeters)
  • 1/4 teaspoon (1 milliliter) salt
  • 1/4 teaspoon (1 milliliter) pepper
  • 1 cup (240 milliliters) marsala wine
  • 4 slices foie gras
  • 1 tablespoon (15 milliliters) flour
  • 1 tablespoon (15 milliliters) red peppercorns
  • 1 cup (240 milliliters) cream
  • 2 tablespoons (30 milliliters) chopped fresh parsley


  1. Toast the rounds of bread. Butter them. Set on a plate. Season each piece with salt and pepper.
  2. Heat two tablespoons (30 milliliters) butter in a skillet until it turns a hazelnut colour. Add the tenderloins to the skillet and fry three minutes on both sides to brown. Finish in an oven at 375 F (190 C) for six to seven minutes. Let rest five minutes.
  3. Sear foie gras one to two minutes per side in another pan. Set aside.
  4. Deglaze the skillet with the tenderloins with marsala and reduce by half. Add red peppercorns. Add cream, swirl in pan, then reduce by half. Add flat leaf parsley. Stir and cook for a few minutes until thickened.
  5. Place a steak on top of each bread slice. Place a piece of foie gras on top of each steak. Pour the sauce over top.


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