Tournedos rossini

Serve up a luxurious classic with Ross Burden's sophisticated recipe for tournedos topped with foie gras and mushrooms
By Ross Burden
Tournedos rossini
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: medium



  • 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:

  • sprigs chervil
  • sprigs watercress


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.

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