Tournedos Rossini is a flagship dish of French cuisine. In fact, it's one of the most frequently ordered dishes by my foreign friends visiting the country. It consists of a beef tenderloin, foie gras, and truffle shavings. Created in homage to the composer Gioachino Rossini, this exceptional dish is ideal for a special occasion. In this 100% gluten-free , I serve the tournedos with al dente green beans sautéed new potatoes Madeira or Port sauce , reduced with veal stock, which adds a fragrant touch. A classic recipe that never fails to please.
Ingredients
For the Tournedos Rossini
For the green beans
For baby potatoes
Preparation
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Prepare the baby potatoes: Wash the baby potatoes and halve them if they are large. Sauté them in a pan with olive oil, unpeeled garlic cloves, and thyme. Cook over medium heat for about 15 to 20 minutes, stirring regularly. Season with salt and pepper at the end of cooking. In the Ninja Foodi, I cook them for 10 minutes using the Steam Fry function at 190 degrees Celsius (375 degrees Fahrenheit).
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Cooking the green beans: If fresh, trim the green beans and plunge them into a saucepan of boiling salted water for 5 minutes. If frozen, cook them a little longer, about 10 minutes. Drain and sauté them in a pan with olive oil or butter and a minced garlic clove for 2 minutes. Keep warm.
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To prepare the Madeira sauce: In a small saucepan, heat the Madeira (or Port) and reduce by half. Add the veal stock and reduce further until the sauce coats the back of a spoon. Off the heat, add the butter and whisk to emulsify the sauce. Set aside
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To cook the tournedos and foie gras: Season the tournedos with salt and pepper. Sear them in a hot pan with a little butter, about 2 minutes per side for rare (adjust to your liking). In another very hot pan, brown the foie gras slices for 30 seconds on each side.
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To serve: Place each tournedos on a plate (you can place it on a slice of gluten-free bread). Add the slice of foie gras on top, then a few truffle shavings (or a drizzle of truffle oil). Spoon over the Madeira sauce and serve with green beans and sautéed new potatoes.
Note
- For a traditional presentation, you can place the tournedos on a thin slice of toasted gluten-free bread.
- If you cannot find fresh truffles, truffle oil will provide a lovely aroma.
gluten-free tournedos Rossini, French gastronomy, beef fillet with foie gras, traditional gluten-free cuisine, green bean accompaniment, sautéed new potatoes, port wine sauce
