L'incontournable tournedos Rossini

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.

Season the beef tenderloin with salt and black pepper.

Heat olive oil in a skillet over high heat until shimmering.

Add the beef tenderloin and sear for 2-3 minutes on each side until browned.

Remove the beef from the skillet and let it rest.

In the same skillet, add butter and melt over medium heat.

Add shallots and garlic, sauté until translucent, about 2 minutes.

Add mushrooms and thyme, cooking until mushrooms are tender, about 5 minutes.

Deglaze the skillet with red wine, scraping up brown bits, and simmer until reduced by half.

Stir in beef stock and simmer until slightly thickened, about 5 minutes.

In a separate pan, sear the foie gras for 1-2 minutes on each side until golden.

Toast slices of bread until golden brown.

Assemble by placing the toasted bread on plates, topping with the beef, then the foie gras.

Drizzle the red wine sauce over the top and garnish with parsley and shaved truffle.

Cooking Techniques

Spice Level:

Allergens