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Classic French Tournedos Rossini with Madeira Pan Reduction
The pinnacle of grand French dining created in honor of composer Gioachino Rossini: prime beef tenderloin filet mignon seared in butter, set atop a golden crouton, and napped in a rich Madeira and black truffle glaze.
Prep
15 min
Cook
15 min
Total
30 min
Ingredients
servings
4
- Thick-cut beef tenderloin steaks (tournedos / filet mignon)600 g
- Round slices of white bread cut to meat diameter4 pc
- Unsalted French butter50 g
- Madeira wine or sweet Marsala80 ml
- Rich beef stock or demi-glace100 ml
- Fleur de sel or fine sea salt4 g
- Freshly cracked black pepper1 tsp
Preparation Steps
1
Fry bread rounds in 20 g hot butter until crisp and golden on both sides. Place on warm serving plates.
2
Heat 15 g butter in the pan over high heat. Season beef tournedos with salt and pepper, sear for 2-3 minutes per side for medium-rare. Set each steak directly atop a fried crouton and let rest.
3
Deglaze pan with Madeira wine, scraping up caramelized drippings. Add beef stock, boil rapidly for 2-3 minutes until syrupy and glossy. Off heat, whisk in remaining cold butter until velvety. Spoon hot glaze generously over the steaks and serve immediately.
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Nutrition Facts
per servingCalories
420
Protein
38g
Carbohydrates
14g
Fat
22g
Allergens
GlutenMilkSulphur Dioxide & Sulphites
*estimated values per serving
Provenance & Public Domain Audit
Source: European Culinary Heritage & Traditional Gastronomic Archives (Ministère de la Culture & Ministero della Cultura Gastronomica)
Legal status: Public Domain (CC0-compatible) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
