Gordon Ramsay Tournedos Rossini Recipe

This Gordon Ramsay Tournedos Rossini Recipe is an elegant and rich recipe, which is made with juicy fillet steak and a silky truffle sauce. It’s a restaurant-quality dish, ready in about an hour.

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Gordon Ramsay Tournedos Rossini Recipe Ingredients

• 4 middle-cut 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
• 100g ice-cold unsalted butter
• 200g good-quality liver pâté
• 1 large summer truffle, finely sliced
• 1 gram gold leaf (optional)
• 28 medium asparagus heads
• 20 baby Jersey Royals, simmered in goose fat and sautéed
• 200g baby spinach leaves, lightly sautéed
• 20 cubes of carrot, cooked and glazed in orange juice and chicken stock

How To Make Gordon Ramsay Tournedos Rossini Recipe

1. Prepare and Cook the Steaks: Heat the vegetable oil in a heavy-bottomed skillet over high heat. Season the fillet steaks generously with salt and pepper. Carefully place the steaks in the hot pan and sear on all sides until deeply browned. Continue to cook to your preferred level of doneness (e.g., 2-3 minutes per side for medium-rare). Remove the steaks from the pan and set them aside on a warm plate, covered loosely with foil, to rest.
2. Make the Madeira Truffle Sauce: In a saucepan, combine the finely sliced shallots, port, and Madeira. Bring to a simmer and carefully ignite with a long match to flambé, or simply let it simmer vigorously to burn off the harsh alcohol flavor. Allow the liquid to reduce by half. Add the well-reduced beef or veal stock and simmer until the sauce has thickened enough to coat the back of a spoon. Strain the sauce through a fine-mesh sieve into a clean pan. Stir in the truffle essence.
3. Finish the Sauce: Take the sauce off the heat and begin whisking in the cubes of ice-cold butter, one at a time, until the sauce is smooth, glossy, and emulsified. Keep the sauce warm but do not let it boil.
4. Prepare the Croûtes and Vegetables: While the steak rests, prepare the bases. Lightly toast the croûtes if needed. Spread each one with a generous layer of liver pâté and sprinkle with finely chopped truffle. Using a ring mold for a neat presentation, arrange the sautéed spinach on each plate and place the croûte on top. Artfully arrange the warm asparagus, glazed carrots, and Jersey Royal potatoes around the plate.
5. Assemble and Serve: Place a rested steak on top of each pâté-covered croûte. Spoon the warm Madeira truffle sauce generously over the steak. Garnish with a small circle of pâté, a few fresh truffle slices, and a touch of gold leaf for ultimate luxury. Serve immediately.

Recipe Tips

• Why is resting the steak so important? Resting the steak for 5-10 minutes after cooking is non-negotiable. It allows the muscle fibers to relax and reabsorb all the juices, ensuring the meat is incredibly tender and moist when you slice into it.
• How do I get a clean-tasting sauce? You must burn off the alcohol from the port and Madeira before adding the stock. You can either do this by carefully flambéing the liquid or by simmering it vigorously until the strong alcohol smell has disappeared. This prevents a raw, harsh alcohol taste in your final sauce.
• What’s the secret to a glossy sauce? Whisking in ice-cold butter off the heat is the classic French technique called “monter au beurre.” The cold temperature and gradual addition help emulsify the fat into the sauce, making it glossy, rich, and stable. If the sauce is too hot, the butter will simply melt and become greasy.
• Why assemble just before serving? Timing is critical. The dish should be assembled right before it goes to the table to ensure the croûtes stay crisp under the steak and the components are all at their ideal temperatures.

What To Serve With Tournedos Rossini

This dish is a complete, composed plate with all its accompaniments built-in. The intended pairings are:

• Sautéed baby spinach
• Glazed carrots
• Asparagus tips
• Jersey Royal potatoes sautéed in goose fat
• A full-bodied red wine, such as a Bordeaux or a Cabernet Sauvignon, is the classic beverage pairing.

How To Store Tournedos Rossini

• This dish is not suitable for storage or leftovers. It is designed to be prepared and eaten immediately for the best experience. The textures of the crisp croûte, perfectly cooked steak, and glossy sauce will be compromised by refrigeration and reheating.

Tournedos Rossini Nutrition Facts

• Calories: 1226kcal
• Carbohydrates: 40g
• Protein: 60g
• Fat: 85g
• Saturated Fat: 40g
• Sodium: 1500mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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