Name: Gordon Ramsay Tournedos Rossini Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 50 min
Ingredients: 4 middle-cut, perfectly trimmed fillet steaks; 1 pinch salt; 1 pinch ground pepper; 2 tbsp vegetable oil; 4 crisp croûtes; 100 ml port; 100 ml Madeira; 4 shallots, finely sliced; 600 ml beef or veal stock (well-reduced); 50 ml truffle essence; 100 g ice-cold unsalted butter; 200 g good-quality liver pâté; 1 large summer truffle; 1 gram gold leaf; 28 medium asparagus heads; 20 baby Jersey Royals (simmered in goose fat until soft, then sautéed for color); 200 g baby spinach leaves (lightly sautéed); 20 x 1.5cm cubes of carrot (cooked in orange juice and chicken stock, then glazed)

This delicious Tournedos Rossini, inspired by Gordon Ramsay, is a luxurious yet surprisingly simple meal perfect for special occasions. Featuring juicy fillet steak, crispy mustard croûtes, and a rich truffle-infused sauce, it impresses without being overly complicated. Use everyday ingredients like butter and spinach to create a show-stopping dinner at home!

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Ingredients Needed:

4 middle-cut, perfectly trimmed fillet steaks
1 pinch salt
1 pinch ground pepper
2 tbsp vegetable oil
4 crisp croûtes
100 ml port
100 ml Madeira
4 shallots, finely sliced
600 ml beef or veal stock (well-reduced)
50 ml truffle essence
100 g ice-cold unsalted butter
200 g good-quality liver pâté
1 large summer truffle
1 gram gold leaf
28 medium asparagus heads
20 baby Jersey Royals (simmered in goose fat until soft, then sautéed for color)
200 g baby spinach leaves (lightly sautéed)
20 x 1.5cm cubes of carrot (cooked in orange juice and chicken stock, then glazed)

How To Make Tournedos Rossini Recipe?

Prepare the Steaks: Heat the vegetable oil in a skillet or frying pan. Season the fillet steaks generously with salt and ground pepper. Brown the steaks on all sides, cooking to your desired doneness, then rest while preparing other components.
Make the Sauce: Combine the shallots, port, and Madeira in a saucepan and ignite to burn off the alcohol. Reduce by half, add the beef or veal stock, and simmer until well reduced. Strain into a clean pan, then stir in truffle essence, chopped truffles, and a pinch of salt and pepper. Remove from the heat and whisk in the ice-cold butter for a glossy finish. Keep warm.
Prepare the Croûtes: Spread each croûte with liver pâté and sprinkle with chopped truffles. Arrange drained spinach leaves into a round cutter (2 cm / ¾ inch wider than the croûte) and top with the croûte.
Plate the Vegetables: Evenly arrange the asparagus spears, baby carrots, and sautéed Jersey Royals around the plate.
Final Assembly: Place the croûte on the plate and top with the rested steak. Spoon the warm, shiny sauce over the steak, then finish with a circle of pâté, fresh truffle slices, and a touch of gold leaf.
Serve Immediately: Present the dish hot for the best flavor and texture.

Recipe Tips:

Use Good Ingredients: Buy high-quality steak and fresh truffles for the best taste.
Cook Steak Right: Don’t cook the steak too much. Medium-rare is best for a soft and juicy texture.
Rest the Steak: After cooking, let the steak sit for 5 minutes to keep it juicy.
Strain the Sauce: Remove any lumps by straining the sauce. This makes it smooth and professional.
Serve Fast: Put the meal together quickly and serve while everything is hot and fresh.

How To Store Leftovers?

Let the leftover Tournedos Rossini cool to room temperature. Wrap it tightly in foil or place it in an airtight container. Store it in the refrigerator for up to 2 days.

Nutrition Facts:

Calories: 1226kcal
Total Fat: 51g
Saturated Fat: 24g
Cholesterol: 224mg
Sodium: 825mg
Potassium: 2965mg
Total Carbohydrate: 134g
Dietary Fiber: 14g
Sugars: 9g
Protein: 60g