Tournedos Rossini Recipe (2024)

I made this for an anniversary dinner 2 years ago. It turned out pretty well, but everyone agreed that it was too salty. I've since modified the sauce, eliminating the demiglace and truffle juice and replacing the Madeira with dry sherry. In addition to the butter, I finish the sauce with a touch of heavy cream. It tastes just fine and the salt no longer overwhelms the dish.

If you use demi-glace you need to read the package instructions. The brand I use calls for 10-1 ratio of water to demi-glace, not the 3-1 ratio suggested in the recipe. (I've seen brands that call for 20-1) I'm guessing that's why it was far too salty.

A glacé de veau shouldn't have added sodium but most do. try buying one that is a full reduction without the added flavoring. Also, make sure your using unsalted butter. You should have to season w a little salt to adjust taste but using lesser quality veal reductions will be overly salty.

I prefer port rather than Sherry which gets lost in the robust flavour of the beef

Not spheres of bread, but rather rounds of bread, cut the width of the filet mignons.

Wonderful, without the foie gras. I literally would not be able to stomach it with that “traditional” ingredient - time for us collectively to bid it goodbye.

I've prepared this multiple times. it's spot on awesome as is. make your own demiglace .... you'll be pleased and it does in the freezer well. I have substituted porcini mushrooms for the truffles in a pinch....

This dish was actually invented by the opera composer Gioacchino Rossini. It's a "po' boy" sandwich, devised by a poor Italian boy who achieved fame and wealth in Paris.

Wonderful, without the foie gras. I literally would not be able to stomach it with that “traditional” ingredient - time for us collectively to bid it goodbye.

For a yummy variation I sometimes use a freshly cooked artichoke heart (bottom) turned upside down over the foie gras before adding the sauce. If you use the artichoke, bernaise sauce is an excellent sub for the demi- glace sauce. Caution: no canned/jarred/frozen artichoke hearts. Must be fresh for correct texture and flavor. Use the bottom only; no leaves!

I didnt have black truffles available but used a dash of truffle oil which did in a pinch. Recommend cooking the steaks & fois gras in a cast iron pan.

I've prepared this multiple times. it's spot on awesome as is. make your own demiglace .... you'll be pleased and it does in the freezer well. I have substituted porcini mushrooms for the truffles in a pinch....

Not spheres of bread, but rather rounds of bread, cut the width of the filet mignons.

This dish was actually invented by the opera composer Gioacchino Rossini. It's a "po' boy" sandwich, devised by a poor Italian boy who achieved fame and wealth in Paris.

Has anyone substituted Sherry for Port in this sauce.

A glacé de veau shouldn't have added sodium but most do. try buying one that is a full reduction without the added flavoring. Also, make sure your using unsalted butter. You should have to season w a little salt to adjust taste but using lesser quality veal reductions will be overly salty.

I made this for an anniversary dinner 2 years ago. It turned out pretty well, but everyone agreed that it was too salty. I've since modified the sauce, eliminating the demiglace and truffle juice and replacing the Madeira with dry sherry. In addition to the butter, I finish the sauce with a touch of heavy cream. It tastes just fine and the salt no longer overwhelms the dish.