Tournedos Rossini with red wine jus

Tournedos Rossini with red wine jus
Tournedos is a slice from the fillet in a neat round shape. Foie gras and truffles are usually used in this recipe, substituted here with liver pâté and mushrooms.
  • 4 tournedos steaks, trimmed
  • 4 slices white bread
  • 125g butter
  • 1 tbsp oil
  • salt and pepper
  • 4 discs liver pâté approx. 5mm thick
  • 3 very thinly sliced chestnut mushrooms (or shaved truffles, if you’re feeling flush!)
  • 4 tsp cold butter
  • For the jus
  • 2 tsp olive oil
  • 2 shallots, finely chopped
  • 100ml port
  • 100ml red wine
  • 1 small sprig rosemary
  • 1 bay leaf
  • 400ml beef stock
  • 1 tbsp butter
  • pinch sugar
  • pinch salt
  1. For the jus: Put the olive oil in a large frying pan over a medium heat and fry the shallots for about 10 mins until caramelised.
  2. Add the port, wine and herbs and simmer for 10 mins, or until reduced by half.
  3. Add stock and continue to cook until reduced by half again, to a consistency that will coat a spoon.
  4. Strain and discard shallots and herbs.
  5. Transfer to a new pan and bring to the boil.
  6. Remove from the heat and whisk in the butter, season to taste. Keep hot.
  7. For the tournedos: Trim a slice of bread to match each steak. Melt half the butter and the oil in a frying pan and fry the bread over a moderate heat until crisp and golden.
  8. Set aside on a warmed plate covered with greaseproof paper.
  9. Add half the remaining butter to the pan.
  10. When hot add the steaks.
  11. Cook for 2-3 mins each side until browned all over and rare inside.
  12. Remove and place each on a slice of fried bread. Keep warm.
  13. Heat remaining butter in a small pan, add pâté slices and cook until browned.
  14. Place a slice of pâté on each steak.
  15. Add mushrooms slices to the pan and cook over a high heat until browned and top each steak with a couple of pieces.
  16. Finally, top each with 1 tsp cold butter.
  17. Serve with the jus.


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