Beef Tournedos Rossini

Luxurious fillet steak served on toasted bread with a Madeira sauce, creamy mashed potatoes, wild mushrooms, and fresh truffles.

Beef Main Course Gourmet French Steak

Estimated Nutrition

Calories

1228.1

kcal / serving

4912.4 kcal total

Carbs

44.1g

per serving

176.4 g total

Fat

92.1g

per serving

368.5 g total

Protein

55.7g

per serving

222.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

divided for toasting bread

Unsalted Butter

for finishing sauce

300

Double Cream

for mash

300

Whole Milk

for mash

100

Unsalted Butter

for mash

GrainsCereals

slices

White Bread

crusts removed and cut to size of steak

Liquids

tbsp

Madeira

fortified wine for sauce

200

Beef Stock

Meat

800

Beef Fillet Steak

4 portions of 200g each

NutsSeeds

piece

Peppercorns

whole

OilsFats

Olive Oil

for frying steak

Vegetables

200

Wild Mushrooms

piece

Fresh Truffle

a few slices for garnish

White Potatoes

peeled and cut into chunks

Method

Toast bread slices in a small pan with butter after cutting them to fit the steak size.

Fry the steaks in oil to your preference then rest them on the toasted bread.

Deglaze the steak pan with Madeira and reduce the liquid by half.

Add beef stock and peppercorns to the pan then simmer for 3 minutes.

Strain the sauce through a sieve and whisk in a knob of butter.

Sauté wild mushrooms in a separate pan with butter for 3 minutes.

Boil potatoes in water for 20 minutes until soft then drain them.

Mash the potatoes with cream, milk, and butter until smooth.

Serve the steak and bread with mash, sauce, mushrooms, and fresh truffle shavings.