Tournedos Rossini is a flagship recipe for French gastronomy. It is also one of the most ordered dishes at the restaurant by my foreign friends on a tourist visit. It consists of a net of beef, foie gras and truffle strips. Created in tribute to the composer Gioachino Rossini, this exceptional dish is ideal for a special occasion. In this 100 % gluten -free , I accompany the turnedos with green bean al dente and sautéed grenailles apples , for a beautiful balance. Madeira or Porto sauce , reduced with veal bottom, which brings a scented touch. A classic recipe that always seduces.
Prepare the apples frog: wash the apples frog and cut it in half if they are large. Brown them in a pan with olive oil, shirt garlic and thyme. Cook over medium heat for about 15 to 20 minutes, stirring regularly. Salt and pepper at the end of cooking. At the Ninja Foodi, I cook them for 10 minutes in Steam Fry mode, at 190 degrees. 
Cook green beans: if they are fresh, hull the green beans and immerse them in a saucepan of boiling salted water for 5 minutes. If they are frozen, cook them a little longer, ten minutes. Drain and brown them in a pan with olive oil or butter and a clove of chopped garlic for 2 minutes. Reserve warm.
Prepare the Madeira sauce: in a small saucepan, heat the Madeira (or Porto) and let reduce by half. Add the veal bottom and reduce further until you get a top sauce. Remove from the heat, add the butter and whisk to raise the sauce. Reserve
Cook turnedos and foie gras: salt and pepper the turnedos. Enter them in a hot pan with a little butter, about 2 minutes per side for bleeding cooking (adjust according to your taste). In another hot pan, brown the foie gras for 30 seconds on each side.
Dress: Place each tourth 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 strips (or a drizzle of truffle oil). Coat with the Madeira sauce and accompany green beans and sautéed grenailles apples.