Tournedos Rossini

Tournedos Rossini


8 each            4 ounce small fillets

8 each              round croutons of fried bread

1 pint             demi-glace (Finished brown Sauce)

2 ounces       Madeira Wine

8 Slices          Foie Gras

3 ounces       butter

8 Slices          Truffle

2 ounces       meat glaze

½ ounce        Truffle essence.


  • 1. Sauté the croutons of fried bread and place on a heated platter
  • 2. Glaze the croutons with meat glaze
  • 3. Sauté the fillets in butter an d place on the croutons
  • 4. Sauté the Foie Gras and place on the fillets then place the sliced truffle on the foie gras.
  • 5. Deglaze the pan with the Madeira add the demi glaze strain and nape over the fillets and serve at once.