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 ...

This is topped with a sautéed mushroom cap and garnished with one truffle slice. This item is placed under broiler to quickly heat foie gras. Tournedos Rossini are accompanied by Madeira sauce." ...

Tournedos Rossini is a very traditional French dish of seared beef tenderloin atop a "crouton" and topped with seared fois gras, often also topped with fresh black truffle (purportedly it was ...

“This is a play on the classic French tournedos Rossini dish – beef tenderloin with foie gras and Perigourdine [truffle] sauce,” says founding chef Anthony Meidenbauer. “We obviously put ...

Rossini had the world on a string ... Cut twelve discs of truffle and place three on each tournedos. Pour over the sauce, add the rest of the chopped truffles and serve immediately.

but there is also Tournedos Rossini, a relative newcomer that interests me. It is a beef tenderloin steak topped with fresh foie gras and garnished with slices of black truffle. Having become ...

served with truffle mayonnaise and shimeji mushrooms. A light dish of poached Scottish langoustines follow suit, with scallop velouté and bronze fennel, before a tender hunk of Tournedos Rossini ...

Instead of black truffles, I usually use juicy creminis. 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 ...

Place a slice of foie gras and, if using, two slices of truffle on each steak. Ladle the sauce over the tournedos and surround them with the potatoes. Serve immediately. Love New Orleans food?