Jun 04 2026
Restaurants›L'Abattoir›Tournedos Of Beef Rossini Recipe

Tournedos Of Beef Rossini Recipe

Inspired by L'Abattoir
Time1h
Serves4

Foie gras, pomme purée, truffle jus

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Beef and Foie Gras

Pomme Purée

Truffle Jus

Method

Cooking the Beef and Foie Gras

  1. 1

    Prepare the Beef

    Season the tournedos of beef with salt and black pepper. Heat a skillet over medium-high heat and sear the beef for about 3-4 minutes on each side for medium-rare. Remove from the skillet and let rest.

  2. 2

    Cook the Foie Gras

    In the same skillet, add the foie gras and cook for about 1-2 minutes on each side until golden brown. Remove and set aside.

Making Pomme Purée

  1. 3

    Cook the Potatoes

    Peel and chop the potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and return to the pot.

  2. 4

    Mash the Potatoes

    Add butter, heavy cream, and salt to the potatoes. Mash until smooth and creamy. Keep warm.

Preparing Truffle Jus

  1. 5

    Make the Jus

    In a saucepan, bring the beef stock to a simmer and reduce to about half. Stir in truffle oil and adjust seasoning. If using, shave fresh truffle on top before serving.

Plating

  1. 6

    Assemble the Dish

    On a plate, place a generous scoop of pomme purée, top with a tournedos of beef, and place the foie gras on top. Drizzle with truffle jus and garnish with additional truffle if desired.

More from L'Abattoir