Tournedos Rossini Classic French Steak

Tournedos Rossini Classic French Steak

Tournedos Rossini is a classic gourmet French dish with tender filet mignon served on a crispy crouton and topped with foie gras and a rich wine sauce.


  • 4 beef tournedos or filet mignon steaks (6-8 ounces each)
  • 4 slices of foie gras (goose or duck liver)
  • 4 slices of brioche or French bread
  • 2 tablespoons of black truffle slices (canned or fresh, if available)
  • 1/2 cup of beef stock
  • 1/4 cup of dry white wine
  • 2 tablespoons of unsalted butter
  • 2 tablespoons of olive oil
  • Salt and freshly ground black pepper
  • Fresh parsley for garnish


  1. Preheat your oven to 400°F (200°C).
  2. Season the tournedos generously with salt and pepper.
  3. Heat the olive oil in a large skillet over high heat. Sear the tournedos for about 2-3 minutes on each side, or until they reach your desired level of doneness. For medium-rare, you're looking for an internal temperature of around 130-135°F (54-57°C).
  4. Remove the tournedos from the skillet and set them aside to rest. Cover them loosely with aluminum foil.
  5. In the same skillet, add the white wine and deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to reduce by half.
  6. Add the beef stock and truffle slices to the skillet. Let the sauce simmer until it thickens slightly, which will take about 5-7 minutes. Stir in 1 tablespoon of butter to make it even richer.
  7. In a separate skillet, quickly sear the foie gras slices for about 1 minute on each side until they are golden brown. Do this just before serving as foie gras cooks very quickly.
  8. Toast the brioche or French bread slices.
  9. To assemble, place a slice of brioche on each plate. Top it with a tournedos, a slice of foie gras, and a generous spoonful of truffle sauce.
  10. Garnish with fresh parsley and serve immediately.

*Recipe on video and text may differ from each other!

How to cook Tournedos Rossini Classic French Steak: