Beef Tournedos Rossini

### 🥩 **Beef Tournedos Rossini** 🥩

Indulge in the decadent flavors of **Beef Tournedos Rossini**, a classic French dish that exemplifies luxury and fine dining. This recipe features perfectly seared beef tenderloin steaks topped with rich, buttery foie gras and enhanced with a velvety Madeira wine sauce. Traditionally associated with the renowned composer Gioachino Rossini, this dish is sure to impress your guests and elevate any special occasion.

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### **Ingredients:**

#### For the Beef:

– **4 beef tenderloin steaks** (about 6 oz each) 🥩
– Choose center-cut tenderloin for its tenderness and rich flavor.

#### For the Foie Gras:

– **4 slices foie gras** (about 1 oz each) 🍽️
– Opt for high-quality foie gras for the best flavor. It should be chilled and sliced about 1/2 inch thick.

#### Optional Truffle Topping:

– **4 slices truffle** (optional) 🍄
– Fresh truffles elevate the dish even further; use black or white truffles according to your preference.

#### For the Sauce:

– **1 cup beef stock** 💧
– Homemade beef stock is ideal, but you can use high-quality store-bought stock in a pinch.

– **2 tbsp Madeira wine** 🍷
– This fortified wine adds depth and richness to the sauce. If you don’t have Madeira, consider using a good-quality Port or Sherry.

– **Salt and pepper** to taste 🧂
– Use freshly cracked black pepper for optimal flavor.

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### **Instructions:**

#### 1. Prepare the Beef:

– **Season the Steaks:**
– Begin by removing the **beef tenderloin steaks** from the refrigerator and letting them sit at room temperature for about 30 minutes. This helps them cook evenly.
– Generously season both sides of each steak with **salt** and **freshly cracked pepper**. For a deeper flavor, consider adding a bit of garlic powder or fresh herbs like thyme or rosemary.

– **Sear the Steaks:**
– Heat a heavy skillet (cast iron or stainless steel is preferred) over medium-high heat. Add a tablespoon of oil with a high smoke point, such as canola or grapeseed oil.
– Once the oil shimmers, carefully place the seasoned steaks in the skillet. Sear for about 3-4 minutes without moving them to achieve a nice crust.
– Flip the steaks and cook for an additional 3-4 minutes for medium-rare, or adjust the time according to your desired doneness. Use a meat thermometer: 125°F for rare, 135°F for medium-rare, and 145°F for medium.

– **Rest the Steaks:**
– Remove the steaks from the skillet and transfer them to a plate. Tent with aluminum foil to keep warm while you prepare the other components.

#### 2. Sear the Foie Gras:

– **Prepare the Foie Gras:**
– Wipe the skillet clean and return it to medium-high heat. There’s no need to add oil since the foie gras will render its own fat.

– **Sear the Foie Gras:**
– Carefully place the slices of **foie gras** in the skillet. Sear for about 1 minute on each side until golden brown. The key here is to achieve a crispy exterior while keeping the center warm and creamy.
– Remove the foie gras from the skillet and set aside on a paper towel to drain any excess fat.

#### 3. Make the Sauce:

– **Deglaze the Pan:**
– In the same skillet, add the **Madeira wine** to deglaze, scraping up any brown bits from the bottom of the pan. This will infuse the sauce with rich, savory flavors.

– **Add the Beef Stock:**
– Pour in the **beef stock** and bring to a gentle simmer. Allow it to reduce for about 5-7 minutes until the sauce thickens slightly and becomes more concentrated.

– **Season the Sauce:**
– Taste the sauce and adjust the seasoning with **salt** and **pepper**. If you like, add a small pat of butter for extra richness.

#### 4. Assemble the Dish:

– **Plate the Steaks:**
– On each plate, place a seared **beef tenderloin steak** as the base.

– **Top with Foie Gras:**
– Gently place a slice of **seared foie gras** on top of each steak. If using, add a slice of **truffle** for an extravagant touch.

– **Drizzle with Sauce:**
– Finally, generously drizzle the reduced Madeira sauce over the top of the steaks and around the plate for presentation.

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### **Prep & Nutritional Info:**
– **Prep Time:** 20 minutes
– **Total Time:** 40 minutes
– **Servings:** 4

### **Serving Suggestions:**

For a truly gourmet experience, consider pairing this dish with:

– **Sides:**
– Creamy mashed potatoes or truffle-infused mashed potatoes for a luxurious touch.
– Roasted seasonal vegetables such as asparagus, Brussels sprouts, or carrots to add color and freshness.
– A light green salad with a vinaigrette to balance the richness of the dish.

– **Wine Pairing:**
– A full-bodied red wine, such as Cabernet Sauvignon or Bordeaux, pairs beautifully with the richness of the beef and foie gras. Alternatively, a smooth Merlot or Pinot Noir works well.

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### **Cooking Tips:**

– **Resting the Meat:**
– Resting the steaks after cooking allows the juices to redistribute, resulting in a more flavorful and tender bite.

– **Searing Foie Gras:**
– Foie gras cooks quickly; keep a close eye to avoid overcooking, as it can become tough.

– **Optional Garnishes:**
– For an extra elegant touch, consider garnishing the dish with fresh herbs, edible flowers, or microgreens.

– **Make Ahead:**
– You can prepare the sauce ahead of time and reheat it gently just before serving, which can save you time during the dinner rush.

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### **Final Thoughts:**

**Beef Tournedos Rossini** is a masterpiece that showcases the rich flavors and textures of its ingredients. This dish is perfect for celebrations, special occasions, or whenever you want to treat yourself or your loved ones to something truly extraordinary. With its exquisite presentation and delightful taste, it’s sure to be a memorable addition to your culinary repertoire. Enjoy your cooking and dining experience! 🍷✨