Tournedos rossini

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By: Ross Burden From: Good Food Live

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This recipe is classed as intermediate

Rating 2.88 / 5 (77 votes)

Prep time:
10 min
Cook time:
15 min

Serve up a luxurious classic with Ross Burden's sophisticated recipe for tournedos topped with foie gras and mushrooms


1. Heat the butter and olive oil in a large, heavy-based frying pan. Add in the beef tournedos and fry, without moving them, for 3 minutes.2. Turn the tournedos over and cook for a further 3 minutes, until the steaks are crusted on the outside but rare inside. Season with salt and freshly ground pepper and set aside to rest.3. Heat the frying pan the tournedos were cooked in. Add in the foie gras and fry until just caramelised. Remove the foie gras and keep warm.4. Add the bread slices to the pan and fry until crisp.5. Meanwhile, grill the field mushrooms until tender.6. Place the fried bread slices in the centre of two plates, then top each serving with the steak, then the foie gras and then the mushroom.7. To finish, garnish with chervil, watercress and pour over the jus.



  • 50 g butter
  • dashes of olive oil
  • 2 beef tournedos, 7-8cm across and 4cm deep (at room temperature)
  • black pepper
  • 2 thick slices of foie gras
  • 2 thick slices of good white bread, each slice cut into a circle the size of the steak
  • 2 field mushrooms, slightly larger than the steaks
  • red wine jus, to serve

To garnish:

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Latest Comment


Lacks the opulence that this dish deserves, the Madeira demi glace, fois gras and black truffles make this dish. 1 out of 3 is okay as these ingredients aren't cheap but they at least they deserve mentioning as a side note.

Chooibah Chooibah  Posted 12 Aug 2010 10:58 PM

Lacks detail, lacks Madeira sauce. All credit for using foie gras but how many people know how to cook it?

AngusT80080 AngusT80080  Posted 02 Jul 2010 5:16 AM