Tournedos Rossini Makes 2 servings 2 fillet steaks, each about 1-1/2 inches thick, or 12 to 16 ounces of small round pieces cut from the end of the tenderloin Salt, freshly ground black pepper ...

Season filets with salt and pepper then set aside. In a small bowl, combine stock, truffle juice and chopped truffles, mixing well. Set aside. In a large skillet over medium-high heat, melt 1 ...

Tournedos Rossini was another staple of the elites, particularly in French circles, during the 19th and early 20th centuries.

Wine reduction 2 Tbsp. shallots, minced 1 tsp. chervil 2 tsp. tarragon ¼ cup Champagne vinegar ½ cup white wine In a small saucepan, add wine and vinegar. Reduce by half on medium heat. Once ...

Tournedos Rossini gets its name from composer Gioacchino Antonio Rossini, who achieved fame and success in the early 19th Century through operas such as The Barber of Seville and William Tell.

Regarding the volume: turn it up. In this edition of Sound Bites, Cafe Boulud ’s executive chef Gavin Kaysen makes a version of Tournedos Rossini.

The crew at Bistro Vendome, 1420 Larimer Street, will be cooking up Tournedos Rossini, a classic French steak dish supposedly created for the Italian composer Gioachino Rossini, at their Thursday ...

Clean the potatoes and, using the large end of a melon baller, scoop out little balls. Cook them for about 2 to 3 minutes in boiling water, then drain. Heat the oil and 2 tablespoons butter in a ...