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Tournedos Rossini with Black Truffle
4
Convives
30
Préparation (min.)
20
Cuisson (min.)
Ingrédients
- Tournedos
- 4 beef tournedos (150 g each)
- 4 raw foie gras escalopes (80 g each)
- 20 g black truffle butter Plantin
- Fleur de sel
- Freshly ground pepper
- Truffle juice sauce
- 10 cl reduced veal stock
- 2 tbsp black truffle juice Plantin
- 20 g cold butter
- 1 tsp Plantin balsamic vinegar
- Finishing
- 1 fresh black truffle Plantin (20 to 25 g) (in season)
- Or extra black truffles - 25 g
- A few sprigs of fresh chives or chervil
Tournedos Rossini Sublimed by Black Truffle
A symbol of French gastronomy, the Tournedos Rossini with black truffle is reimagined here with even more character thanks to the black truffle. The combination of tender beef fillet, pan-seared foie gras, and slices of fresh truffle creates a true harmony of textures and flavors. You will find tender meat, melting foie gras, woody aromas, and an intense flavor, all presented in a gastronomic plating worthy of fine dining.
This Tournedos Rossini with truffle recipe showcases the richness of refined French cuisine, where every detail matters. The cooking of the meat, the foie gras, the reduction of the sauce, and the assembly of the Rossini are essential to achieve a well-balanced result. Designed as a black truffle gourmet dish, this classic delights with its melting texture, deep flavors, and natural elegance.
This Tournedos Rossini with truffle recipe showcases the richness of refined French cuisine, where every detail matters. The cooking of the meat, the foie gras, the reduction of the sauce, and the assembly of the Rossini are essential to achieve a well-balanced result. Designed as a black truffle gourmet dish, this classic delights with its melting texture, deep flavors, and natural elegance.
Cuisinez cette recette avec les produits Plantin
Préparation
Prepare the Truffle Jus Sauce
In a small saucepan, reduce the veal stock with balsamic vinegar to create a concentrated and fragrant base. Then add the Plantin black truffle juice, and finish the sauce with cold butter to achieve a shiny, smooth, and coating texture. This sauce reduction adds depth and elegance to the dish while supporting the flavors of beef, foie gras, and black truffle without ever overpowering them.
Cooking the Foie Gras
Season the foie gras escalopes, then sear them for about 1 minute on each side in a hot pan until golden brown. Drain them on paper towels to remove excess fat. This cooking step is essential to preserve a soft center and a delicately melting texture while developing the indulgent notes that define the tournedos Rossini with foie gras and truffle.
Cooking the Tournedos
In the same pan, add a knob of Plantin black truffle butter. Sear the tournedos for 2 to 3 minutes on each side, depending on the desired doneness, to keep the meat juicy and tender. Then let the pieces rest for 5 minutes under a sheet of aluminum foil. This resting period allows the fibers to relax and ensures a more tender tasting experience. This step is crucial for achieving a precise, balanced, and flavorful beef foie gras truffle dish.
Assembly and Plating
Place a tournedos in the center of each plate, then top with a slice of foie gras. Drizzle with the truffle jus sauce and add thin slices of fresh black truffle. Finish with a pinch of fleur de sel and a few fresh herbs. The assembly of the Rossini and the gastronomic plating give the dish its full dimension, revealing the contrast between the tender meat, melting foie gras, and the aromatic power of the truffle in a true beef truffle recipe.
Astuce(s) du Chef Plantin
- Prefer a fresh, ripe black truffle for a deep, woody aroma.
- Prepare the sauce at the last moment to preserve all the fragrance of the truffle juice.
- Serve the dish on a warm plate to enhance the melting of the foie gras and the aroma of the truffle.
Pour aller plus loin
What is a Tournedos Rossini?
Tournedos Rossini is a classic of French gastronomy made up of a beef fillet topped with a slice of foie gras, often accompanied by a rich sauce and slices of black truffle.
What meat to choose for a Tournedos Rossini?
Tournedos Rossini is typically prepared with a beef fillet, a tender and noble cut that is perfect for quick pan-searing.
How to successfully cook a Tournedos Rossini?
To successfully cook a Tournedos Rossini, it is advisable to quickly sear the beef fillet over high heat, then cook the foie gras separately for a few seconds on each side to keep it melting.
Which truffle to use for a Tournedos Rossini?
The black truffle (Tuber melanosporum) is the most suitable for this recipe. Its powerful aroma and woody notes pair perfectly with beef and foie gras.
