Tournedos Rossini Recipe 🥩 • Elegant French Dish! 🥰 - Episode 1000

foie gras

🥗Healthier: chicken liver pâté

💰Cheaper: duck liver

Chicken liver pâté is lower in fat and calories, while duck liver is more affordable.

truffle

🥗Healthier: mushroom

💰Cheaper: truffle oil

Mushrooms provide umami flavor, while truffle oil offers a similar aroma at a lower cost.

In a small saucepan over medium heat, add butter and wait for it to start sizzling.

Add shallots and sauté for 2 minutes.

Pour in Madeira wine and simmer until the liquid reduces by half.

Add about 2/3 of a cup of demi-glace and reduce the sauce by 2/3rds, stirring often for about 20 minutes.

Halfway through cooking, taste and adjust seasonings, adding freshly ground mixed peppercorns as needed.

Cut a couple slices of bread about 1-inch thick and form circles using a metal cookie cutter.

Toast the bread circles in a non-stick skillet over medium heat until golden brown, about 3:30 to 4 minutes on the first side and a couple minutes on the other side.

Transfer the toasted bread to a plate and let them dry out while finishing the sauce.

When the sauce is thick, move the saucepan to the back burner to keep warm.

Heat a cast iron skillet on medium-high heat and add a couple tablespoons of canola oil.

When the oil is shimmering, add the seasoned filet mignons and sear them.

Cover the steaks with foil to keep warm while cooking the foie gras.

In a non-stick skillet over medium heat, place two pieces of foie gras cut into circles and cook for 1:30 minutes per side until golden, carefully flipping them.

Add a little bit of Dijon mustard to the sauce and whisk until blended.

To assemble, place a crouton on a warm plate, top with a filet, and then a piece of foie gras.

Spoon the sauce around the crouton and over the foie gras, then garnish with mustard microgreens.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens