Today, I want to introduce you to a gourmet idea worthy of a high-end restaurant. This recipe is perfect for a fancy Christmas dinner, both visually stunning and deliciously satisfying.

We’re talking about an elevated dish combining succulent beef tournedos, foie gras, and delicate sides to create a masterpiece of flavor and presentation.

Inspired by the classic Tournedos Rossini, our Christmas adaptation brings together refined ingredients and festive flavors.

Let’s dive into the details and see how to prepare this tournedos recipe, which is perfect for a special celebration.

Instructions:

• ‍Prepare the Beef Tournedos: Tie the beef medallions with kitchen string to maintain their shape. Season with salt and pepper, letting them rest for 30 minutes.
• Before cooking, brush with olive oil. Heat a skillet and sear the medallions over high heat for 4 minutes on each side, turning occasionally.

‍

‍

• After the initial sear (2 minutes per side), add a pat of butter to each steak, 2 tablespoons of butter to the pan, crushed garlic cloves, and sprigs of thyme.
• Baste the steaks with the melted butter, flipping occasionally.

‍

‍

• Remove and let rest for a couple of minutes for medium doneness. Adjust cooking times for rarer or more well-done steaks.‍
• Make the Sauce: In the same skillet, sauté the chopped shallot with an additional tablespoon of butter for 1–2 minutes.
• Deglaze with red wine, then add 2 cloves, 1 star anise, and a tablespoon of brown sugar.
• Simmer to reduce for a couple of minutes, creating a sauce with the rich aroma of mulled wine.

‍

‍

• Then strain it.‍
• Prepare the Foie Gras: Score the surface of the foie gras in a diamond pattern. Season generously with salt and pepper.
• Cook in a very hot skillet for 30–45 seconds per side until golden brown but still tender inside.

‍

‍

• Prepare the Vegetables: Boil the potatoes in salted water until fork-tender. Simmer the carrots and broccolini in salted water for 3–4 minutes, then plunge into ice water to preserve color and texture.‍
• Finish the Vegetables: Halve the potatoes and pan-sear them cut-side down in olive oil for 1–2 minutes until golden.

‍

‍

• Toss the carrots and broccolini with a tablespoon of butter, salt, pepper, and optional chili flakes, sautéing for 2–3 minutes.

‍

‍

• Toast the Bread: Cut the toast into round shapes (optional for presentation). Toast in a pan with olive oil for 1 minute per side until golden.

‍

‍

• Assemble the Plate: Place a spoonful of sauce on the plate. Layer the toast, a beef tournedo (remove the string), thin slices of truffle (optional), foie gras, and additional truffle slices on top. Serve with the prepared vegetables on the side.

The Art of Pairing Ingredients:

This recipe beautifully blends rich flavors and textures, balancing indulgence with elegance. Inspired by Tournedos Rossini, a 19th-century dish created by French chef Marie-Antoine Carême for the Italian composer Gioachino Rossini, this version incorporates festive touches like mulled wine aromas and vibrant vegetables.

The original Tournedos Rossini features beef fillet, foie gras, truffles, and a Madeira sauce served atop a round of toasted bread. On the other hand, our adaptation introduces red wine reduction and seasonal vegetables for a fresher take.

Nutritionally, this recipe offers a balance of protein, vitamins, and fats. Beef and foie gras provide iron and essential nutrients, while vegetables add fiber and antioxidants. Though indulgent, this dish is perfect for special occasions where flavor and experience matter most.

FAQs About Tournedos

Here are answers to common questions about this classic dish:

Q: Who created Tournedos Rossini?

A: Tournedos Rossini was created by French chef Marie-Antoine Carême for composer Gioachino Rossini, known for his love of fine dining.

Q: What are tournedos of beef?

A: Tournedos are small, round cuts from the tenderloin of beef, prized for their tenderness and flavor.

Q: Are beef tournedos good?

A: Yes, they are a premium cut known for their buttery texture and rich flavor, which is ideal for gourmet recipes.

Q: Are beef tournedos tender?

A: Absolutely. They come from the tenderloin, the most tender part of the cow. Proper cooking ensures they remain juicy and flavorful.

Conclusion

I hope you’ll test this elegant tournedos recipe and experience its delightful flavors. When you do, don’t forget to tag us! For a full video walkthrough of the recipe, visit our YouTube channel, and don’t forget to like and subscribe for more gourmet ideas.

‍