Recipes 2009
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Preparation Time: 50 minutes
Yield: 4 servings

Comment: This French steak dish is said to have been named after the Italian composer, Gioacchino Rossini. A lover of great food, he frequented the restaurants of Paris and often visited the kitchens and greeted the chefs. He even composed music based on food: anchovies, radishes, butter and others.

2 oz butter
1 tbsp olive oil
4 slices white bread with crusts removed
4 tournedos of beef filet mignon
black pepper
4 2oz slices of raw foie gras
2 tbsp Port
1 tbsp Brandy
1 tbsp Madeira
2 fresh black truffles, thinly sliced
6 oz beef or veal stock

Preheat the oven to warm. Cut the slices of bread into circles a little larger than the circumference of the beef tournedos then heat half of the butter and a little of the oil in a frying pan, add the bread and fry until golden brown on both sides. Drain on kitchen paper and place on a heatproof serving platter. Meanwhile, heat the remaining butter and oil in another large frying pan. Season the beef with salt and pepper then add to the pan and sauté for 3 minutes on each side. Remove from the pan with tongs and place each one on top of the fried bread and lace in the oven to keep warm. Add the foie gras to the pan and sauté for 1 minute on each side, depending on the thickness. Remove from the pan with tongs, place one slice on each tournedos and return to the oven to keep warm. Add the port, brandy and Madeira to the pan and bring to a boil, scraping up any bits in the bottom of the pan and boil until reduced by half. Add the stock and sliced truffles, bring back to a boil and continue to boil rapidly for about 5 minutes to reduce.

To serve, pour the sauce over the top of the tournedos.


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