Beef Tournedos Rossini

Name: Beef Tournedos Rossini
Ingredients: 4 thick slices bread, cut into large rounds; 2 tablespoons (30 ml) butter + more for buttering bread; 4 thick beef tenderloins (1 1/2-inch/3.75 cm); Salt and pepper; 1 cup (240 ml) marsala wine; 4 slices foie gras; 1 tablespoon (15 ml) red peppercorns; 1 cup (240 ml) cream; 2 tablespoons (30 ml) chopped fresh parsley

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Servings: 4

4k beef bonacinis italy

Ingredients

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4 thick slices bread, cut into large rounds2 tablespoons (30 ml) butter + more for buttering bread4 thick beef tenderloins (1 1/2-inch/3.75 cm)Salt and pepper1 cup (240 ml) marsala wine4 slices foie gras1 tablespoon (15 ml) red peppercorns1 cup (240 ml) cream2 tablespoons (30 ml) chopped fresh parsley

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Instructions

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Step 1

Toast the rounds of bread. Butter while warm and season with salt and pepper.

Step 2

Preheat oven to 375 F (190 C). Heat 2 tablespoons (30 ml) butter in a skillet 1-2 minutes, until it turns a hazelnut colour. Preheat a second pan for the foie gras over medium high heat.

Step 3

Add the tenderloins to the skillet and fry 3 minutes on both sides to brown. Finish in oven for 6-7 minutes, until cooked to desired doneness. Let rest 5 minutes.

Step 4

Meanwhile, cook the foie gras in the second pan, season the slices with salt and pepper, then dry-sear for just a short time on each side, until crisp outside and just cooked through (taking care not to render out the fat). Set aside with the steaks. Keep warm.

Step 5

While the steaks are resting and the foie gras is searing, make the sauce: return the skillet used for the tenderloins to the heat, add marsala, bring to a boil (scraping up any stuck bits), and reduce by half.

Step 6

Add red peppercorns and cream, swirl in pan, then reduce by half.

Step 7

Add flat leaf parsley. Stir and cook for a few minutes until thickened and a sauce has formed.

Step 8

Place a rested steak on top of each toasted bread slice. Place a warm piece of foie gras on top of each steak. Pour the sauce over top to finish.Buon appetito!