Tournedos Rossini

Cooking time: 25 min
Difficulty: medium
Tournedos alla Rossini

Tournedos are steaks cut form the heart of the fillet. They are usually 3-5 cm / 1 1/4-2 inches thick and weigh 100-150 g / 3 1/2-5 oz. Tie the tournedos neatly with kitchen string so that they keep their rounded shape while cooking. Melt the butter in a frying pan and, when it turns hazel, add the steaks. Cook over a high heat for 1 minute on each side, turning with a fish slice. Lower the heat and cook for 7-8 minutes for rare or 10 minutes for medium. Pour in the Madeira or Marsala, tilt the frying pan and ignite. When the flames die down transfer the tournedos to a warm serving dish and remove the string. Stir the cream into the cooking juices, add the truffle pâté and a pinch of salt and mix well. Cook over a medium heat until the sauce has thickened. Pour the sauce over the tournedos and serve. Garnish each steak with a slice each of black and white truffle, if you like.


Coll. (2010), "The Silver Spoon", Phaidon, 802

Suggested wine
Ticino DOC Merlot
Fr. 93.00

Serves 6

  • 6 x 3-cm / 1 1/4-inch thick tournedos, tirmmed
  • 40 g / 1 1/2 oz butter
  • 100 ml / 3 1/2 fl oz Madeira or dry Marsala
  • 6 tablespoons double cream
  • 50 g / 2 oz truffle pâté
  • salt

For the garnish (optional)

  • 6 black truffle slices
  • 6 white truffle slices