Tournedos Rossini, an elegant dinner party idea. Perfectly cooked fillet steak, topped with rich pâté served with a delicious red wine jus. What could be better? Delicious, easy to make and looks dead posh 😉
I admit this isn’t an authentic Tournedos Rossini 😳
A true rossini is set on a bed of grilled brioche and is topped with a slice of fried fois gras. But this poses a few problems!!!
Firstly fois gras is super expensive and a lot of it raises questions about animal welfare. So I just use a standard pâté from the supermarket. Pick one you love and go with that, although I would avoid anything with orange as I think it makes the red wine sauce taste strange. My personal favourite is Maggie Beer’s Pheasant Farm pâté.
The second issue is the bread!
I love brioche lightly toasted and spread with butter and maybe a touch of jam, but I really an not a fan of soggy brioche, or in fact any soggy bread product!!! I don’t enjoy summer pudding, I don’t eat trifle (soggy cake is as bad as soggy bread!) I like to dip my bread in soup but if it absorbs too much and falls apart then I feel like I have ruined my soup. So for me soggy bread is a no no. And no matter how well toasted the brioche is, when you add the steak you start to get soggy brioche. Then the red wine jus turns everything soft. Nope. I am not a fan!!! But if you are (and I appreciate that I am probably in the minority!!!!) then take 4 thick slices of brioche (or baguette), toast them and sit your steak onto of that as you serve it.
So although not a true rossini dish, it has the essence of tournedos rossini without the cost (or sogginess) of the original. Yup there is still fillet steak and it is still an expensive dish, but I like to save for special occasions and treat ourselves 🙂
This is one to impress the new in-laws, wow a steak loving boyfriend, or perhaps just because it is Wednesday and you need some cheering up. Whatever the reason, this is a winner! Elegant enough for a dinner party and yet simple to make! That is the best combination when entertaining 🙂
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- 4 x 180g/7oz fillet steaks
- 1 tbsp oil
- 115 g /4oz butter (split into about 3 cubes)
- 1 onion
- 100 ml /3fl oz port (see notes)
- 200 ml /7fl oz red wine
- 250 ml /9fl oz beef stock
- 175 g /6oz pâté
- Remove the beef from the fridge about 15 minutes before you want to start cooking.
- Place a large frying pan over a high heat and let it get searingly hot. Add the oil.
- Season the steak with salt and then sear each side of the beef until you have a wonderful crust.
- Reduce the heat to medium and cook for 2 minute a side.
- Then add a knob of the butter and cook for a further minute (2 if you want it closer to medium) (see notes)
- Remove the steak and set aside on a plate tented with foil.
- Place the pan back on the heat and add in another knob of the butter.
- Cut the onion in half, but leave on the skin and place the onion into the pan, cut side down.
- Leave the onion to cook until it is very crispy and blackened on the bottom.
- Remove it from the pan and pour in the port. Let it sizzle and deglaze the pan.
- Add the red wine and stock then cook until it is well reduced (about half).
- Whilst it is reducing carefully spread the pâté over the steaks.
- Once the sauce has reduced whisk in the remaining butter and carefully side the steaks and any collected juices back into the pan.
Fillet Steak Rossini Tournedos Rossini