Go Back
–+ servings
Bella

Tournedos Rossini with Mushroom Sauce Recipe is exquisite.

This gourmet dish stars seared fillet steak perched atop a crisp croûte layered with rich liver pâté and sautéed spinach. Drizzled in a velvety port and truffle sauce and surrounded by delicate vegetables, it's a showstopping centerpiece fit for fine dining at home.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: French-Inspired Gourmet
Ingredients Method Notes

Ingredients
  

  • 4 middle-cut fillet steaks trimmedPinch of saltPinch of ground pepper2 tablespoons vegetable oil4 croûtes100 ml port100 ml Madeira4 shallots, finely sliced600 ml beef or veal stock, well-reduced50 ml truffle essence100 grams ice-cold unsalted butter200 grams liver pâté1 large summer truffle1 gram edible gold leaf28 asparagus heads20 baby Jersey Royals, simmered in goose fat and sautéed200 grams baby spinach leaves, lightly sautéed20 cubes carrot, 1.5 cm each, cooked in orange juice and chicken stock, then glazed

Method
 

  1. Sear the SteaksHeat vegetable oil in a skillet over high heat. Season steaks with salt and pepper. Sear on all sides until your preferred doneness. Let rest.
  2. Prepare the SauceIn a saucepan, add shallots, port, and Madeira. Carefully ignite to burn off alcohol. Reduce by half. Add the reduced stock and simmer until thickened. Strain out solids. Stir in truffle essence and finely chopped fresh truffle. Remove from heat and whisk in cold butter until glossy. Keep warm.
  3. Build the CroûtesSpread each croûte with liver pâté and chopped truffle. Shape sautéed spinach with a round cutter slightly larger than the croûte and place it beneath the croûte.
  4. Prepare the VegetablesSauté the baby Jersey Royals in goose fat until golden. Lightly sauté the asparagus heads. Glaze the carrot cubes in a mixture of orange juice and chicken stock until shiny and tender.
  5. Assemble the DishPlace the spinach-lined croûte on the plate. Top with the rested steak. Spoon over the truffle sauce. Add a small dollop of pâté, garnish with sliced truffle, and top with a touch of edible gold leaf.
  6.  
  7. Serve ImmediatelyPresent hot with vegetables arranged artistically around the plate.

Notes

  • For best flavor, use high-quality fresh truffle and well-reduced stock.
  • Croûtes can be toasted ahead of time for ease.
  • The gold leaf is optional but adds elegance for special occasions.
 
  • For maximum impact, serve on a warm plate to keep all elements hot.

Tried this recipe?

Let us know how it was!