How to cook Tournedo on a star step by step with photos at home
Let's prepare the ingredients
We remove the tenderloin from the refrigerator 0.5 hours before starting work, paying special attention to the part of the fillet from which the Tournedos are prepared. Butter, carrots and onions, black pepper from the mill, salt, puff pastry
Spread the dough on 2 baking sheets with paper. We cut out 4 stars according to a pre-prepared template; we can make any shape of stars.
We tear off the excess from the stars, put it aside, grease the stars with melted butter (2 tablespoons) and pierce the holes with a fork.
How to melt butter correctly
We crumple the rest of the dough, place it on the stars and generously grease with oil.
Bake in a preheated oven at 200°C (convection mode) for about 10-12 minutes. Reduce the temperature to 80°C. Place the stars on warm plates.
Cut the tenderloin into portions. 1 serving will be about 150 grams. Using a kitchen cord or thread, we tie the pieces of meat together in this way so that there are circles.
The Tournedo will be at least 3 fingers high.
In heated butter (1 tbsp), fry the meat over the highest heat for 4 minutes on each side. Turn over after the crust has formed. Salt and pepper.
The oven was preheated to 80°C along with the baking sheet. After frying, transfer the Tournedo to a hot baking sheet. We stick the thermometer into the thickest piece so that the tip of the thermometer is in the very center of the meat.
Cook in gentle mode for about 30-40 minutes in an oven preheated to 80°C. If you have an oven with a built-in thermometer, then switch to the mode with a thermometer and bring the temperature in the meat core to 55-60°C. After cooking, do not turn off the oven; it should continue to be 80°C.
At this time, simmer finely chopped onions with garlic and carrots for about 3 minutes in hot oil (1 tbsp.).
How to quickly peel garlic
We distribute the carrots onto the stars, put Tournedo on top, and heat the plates in the oven for about 5 minutes at 80°C. Serve hot. Happy holiday!
author of the recipe
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Ways to ruin a cocktail
Even a seemingly simple drink can easily be turned into something not very tasty, or even unpleasant. To avoid disappointment, avoid making two common mistakes. First, leave the shaker aside when making a Rossini cocktail. When shaken, the bubbles from the champagne evaporate - along with a noticeable part of the taste sensations.
Secondly, use only freshly prepared strawberry puree. Canned will make your Rossini cocktail, to put it mildly, nothing. And if you use jam or preserves, you will end up with an alcoholic compote, ruining good champagne.
How to cook Rossini tournedo with beef
For four servings you will need:
- 4 thin slices of white bread;
- 400 g beef (tenderloin);
- 100 g foie gras;
- 2 large spoons of olive oil and a third of a pack of butter;
- half a glass of Madeira;
- 2 truffles;
- 4 cherry tomatoes;
- greenery;
- salt;
- Demi-glace sauce;
- pepper.
Mastering the art of haute cuisine:
— Cut the beef across the grain into four equal pieces about 5 cm thick. Salt and pepper the resulting medallions, coat with olive oil, and leave to marinate for half an hour.
— Heat the pan as high as possible and fry the meat on both sides for three minutes.
— Cover a baking sheet with foil and place medallions on it.
— Place the meat in an oven heated to 200 degrees. Remove after 8 minutes, wrap the meat in foil and leave to ripen for a quarter of an hour.
— Fry the bread in butter on both sides.
— In another frying pan, boil the Madeira for two to three minutes and add the sauce. After another couple of minutes, pour the resulting mixture over the bread slices laid out on the dish.
— Cut the foie gras into slices 1.5 cm thick and quickly fry in butter at a frying pan temperature of no more than 160 degrees.
— Cut the truffles into thin slices and lightly fry if desired.
The last stage: composing the composition of the dish. Beef medallions are placed on the bread, the next layer is foie gras, then truffle slices. The tournedo is decorated with tomato halves and herbs.
Demi-glace sauce is prepared from pork bones (kilogram), beef broth (1200 ml) and vegetables (onions, carrots, celery root). You will also need half a liter of dry red wine, 60 g of tomato paste, 3 large spoons of flour, spices: rosemary, thyme, allspice and black pepper, bay leaf, cloves.
The bones are baked for half an hour in a very hot oven. Vegetables are finely chopped and fried in a saucepan. Add broth and bones and simmer for five minutes. Then – tomato paste and 150 ml of wine. Close the lid and simmer for another ten minutes. Then gradually pour in the remaining wine and add flour. Stir and simmer over low heat for an hour. Now you need to add spices and cook for another hour and a half. Then add salt, strain and boil until tender so that you get about half a liter of sauce.
This recipe will yield Rossini tournedo as in the photo.
A more democratic version of beef tournedo involves replacing foie gras with a simple goose liver pate (it does not need to be fried), and Madeira with any red dessert wine. You can skip expensive truffles and buy ready-made Demi-glace sauce.
Tournedos Rossini
As we know from the course of general musicology, the Italian composer Gioachino Rossini
, author of Il Barbiere di Siviglia, La Gazza Ladra and other imperishable and epochal books, was in fact an inspired gastronome and culinary specialist. He spoke of his work as a composer with regret, as a forced income, which nevertheless gave him the opportunity to keep an open table, feed his friends with goodies and drink champagne with short breaks to write scores.
Rossini made a significant contribution to the art of gastronomy, and one of his dishes still bears his name - Rossini tournedos
. There are a lot of tournedos in French cuisine, but Rossini is perhaps the richest. I've been wanting to cook it myself for a long time and finally got around to it.
How to cook it? The easiest way is to turn to the original source, but I didn’t find Rossini’s notes in the margins of the sheet music, so I had to open La Grande Guide Culinaire
Auguste Escoffier. Escoffier, as always, is extremely lapidary:
Tournedo "Rossini" Fry the tournedo, place on fried croutons, sprinkled with melted thick meat broth. Top each tournedo with a roasted slice of foie gras and a few slices of truffles. Sauce: Madeira deglassage and demi-glace sauce with truffle essence.
This is roughly what it should look like in the end:
Let's start with the very concept of “tournedeau”. Tournedeau is a piece of tenderloin of approximately the same diameter and thickness, almost similar to chateaubriand, but usually from the tail part of the tenderloin, therefore smaller in size. Quite often, tournedos are wrapped in strips of bacon and tied to hold the round shape. I had a whole beef tenderloin, quite large, from the middle part of which I cut 5 identical pucks 6 centimeters thick. I just needed 5. If I really wanted to, I could cut out another one, but in general the head and tail are not suitable here - either too thick, or too thin. And these good ones came out as they should. I sprinkled them with coarse salt and crushed pepper, greased them with olive oil, heated up the grill pan and fried them on both sides for 3-4 minutes on each. This is how it turned out:
I put them on a plate and put them in an oven preheated to 200C for 10 minutes to cook inside - the pieces are thick, you won’t fry them that way.
The next component is “fried croutons”, scientific croutons. I took whole grain buns, cut them in half, and fried them in melted butter until crusty. Placed on plates to serve on. He poured Madeira onto the grill pan, let the alcohol evaporate, put a cup of demi-glace, a teaspoon of truffle oil, dissolved everything, mixed it and poured it onto the buns.
Let's move on. Goose liver, also known as foie gras. My liver was frozen, whole, and vacuum packed. French origin. The Hungarian one would have been cheaper, but I didn’t get it. What can you do, but the French one is more authentic. I defrosted it carefully while it was still cold, cut it into slices about one and a half centimeters thick, no regrets.
Next, heat the ghee in a large, heavy stainless steel frying pan. At first it overheated, I had to turn off the fire and wait until it cooled down. Here the temperature is very important - if it’s too hot it will burn, if it’s too low it will spread. IMHO the frying pan should be about 160C, then it’s fine. Place liver slices in hot oil. Luminaries write about 15 seconds of frying on one side. In my opinion, it’s not enough, really 25 seconds, then everything is fine. But you still have to lay it out very quickly, and turn it over, and remove it later, otherwise you’ll ruin it.
The last thing left is the truffles. Luckily, you don't have to do anything with them. I had Italian black ones, small ones. Should there be at least something Italian in this dish? The olive oil turned out to be Greek. The assembly is simple - take the tournedos out of the oven, place them on croutons covered in sauce, put a slice of foie gras on top, and two or three slices of truffle et voila on top! Complete bourgeois beauty.
As the Duke sings in the opera of another Italian composer, “It is impossible to live without pleasure.” Meticulously noted. However, pleasures are not cheap, so let’s turn to the economics of the issue. First of all, I must once again say thank you very much to the Dorogomilovsky market
, where we managed to buy all the necessary ingredients in just 15 minutes at half past four on Sunday. Everything turned out to be in stock and without hassle, and with a choice. In order:
Steamed beef tenderloin
– I bought it whole, a large tenderloin cost me 1,800 rubles in total, for about 2.5 kg. I used less than half, the rest will go into beef stroganoff, for example. Yes, there is something to do with it, the meat is very good.
Goose liver
– whole, frozen, under vacuum. It costs 1,500 per kg, mine weighed about 700 grams and cost 900 rubles. A little more than half was gone.
Black truffles
- a small jar, which nevertheless spreads quite well into 10 servings, costs 680 rubles. Truffles, cut, in oil. There is a larger jar, in which the truffles are whole and without oil, costs 1,000. There are 4 of them, which is enough for 12-15 servings. Used half.
Demi-glace
– I once cooked it myself, but this is entertainment for the stubborn and leisurely. Now there is very good Finnish, completely real, in tetra-packs for 425 rubles per liter. The price has dropped, previously it was 575. The price is very reasonable, in my opinion. You can't save money on your production. It took one cup.
Melted butter
- excellent from the Giaginsky Dairy Plant, a liter jar costs 190 rubles, very good quality. It took probably 50-70 grams.
Well, the buns are understandable, whole grain, 20 rubles per pack.
So everything is available and not even at exorbitant costs. Looks great at a dinner party, the guests are shocked. Suggest. The entire cooking time is about 20 minutes at most.
Cooking Tournedo Rossini
Cut the meat into 2.5 cm layers, then cut into J. pieces so that they can be brought closer to a circle in shape. Season each piece with olive oil, wrap each piece in a slice of bacon, and tie with kitchen twine. Place in a container, cover and refrigerate for 24 hours.
For the pate, finely chop the lard. Peel and finely chop the onion. Place the lard in a slightly heated frying pan, melt the fat, and remove the crispy cracklings with a slotted spoon. Place the liver in hot fat and fry for 3 minutes. on each side, place the liver in a bowl, season with salt and pepper, and sprinkle with Madeira.
Place the onion in a frying pan with fat and fry over low heat for 10 minutes. Add salt and pepper, transfer to a glass of an immersion blender along with all the fat from the pan, and beat with a blender. Pour over the liver and cool completely. Then beat the whole mass with a blender until smooth. Place in a cling film-lined container and refrigerate for 12 hours.
Preheat the oven to 180°C. Pour a little oil into the grill pan, fry the meat until golden brown, add salt and pepper. Place the pan in the oven for 5-10 minutes, depending on the desired degree of doneness. Place the meat on warm plates and cover with foil.
Cut off the top and bottom of the buns to create thick rounds. Fry them in butter.
Pour the Madeira into the frying pan where the steaks were fried, and over high heat, simmer by a little more than half, scraping off any browning. Add 50 g butter, salt and pepper, cook for 1 minute. Pour half the liquid from the pan over the fried buns, add the meat, and pour the remaining liquid over them. Place a square of pate on top of the meat. Serve immediately, garnished with capers.
How to cook beef tournedo steak
We recommend making your task easier and buying meat for Tornedos steaks. It has already been cut and trimmed by a professional butcher. Your job is to bring it to room temperature to ensure more even cooking. Simply remove the beef from the vacuum packaging and blot away any remaining meat juices. Prepare fresh crushed pepper, salt, a little olive oil and butter. Heat a frying pan, preferably a non-stick one. Fix the shape of the steaks as described above and place two of them on the heated surface of the frying pan. Leave it alone for the first couple of minutes. Then turn over to the other side and leave for another couple of minutes. It is better to turn the steak over with tongs; unnecessary punctures lead to loss of meat juice. Once the steak is “sealed,” we move on to searing the sides. At this time, you can reduce the heat intensity and add a little butter and a sprig of thyme to the pan. Sear the sides of the steak for 1.5 minutes at a time, turning with tongs. Place the fried steaks on a plate and cover with foil, first seasoning them with salt and pepper. Leave to rest and make the sauce. Use the same pan in which you cooked the meat - it retains all the juices and flavors. For a tender Tournedo, prepare a slightly sour wine sauce or a delicate creamy porcini mushroom sauce. Béarnaise sauce also goes well with this steak. Choose a steak sauce recipe to suit your taste from the suggested recipes. Complement the meat with a light vegetable salad or serve it “solo”, adding sauce and a glass of wine. Warn guests that the steak should be cut across the grain into not too thick slices. Recipe for Tournedo Rossini Tournedo Rossini is a haute cuisine dish. Expensive and refined ingredients are used to prepare it: the best beef tenderloin, foie gras, truffle oil, sometimes Demiglass sauce and Madeira. The steak meat is cooked until medium rare, and when finished it is presented in a “tower”, placing all the ingredients on top of each other. Find out the detailed recipe for Steak Tournedo Rossini here. We also offer you a simple recipe for Tornedos steak that you can easily repeat at home, without complex culinary techniques and expensive ingredients. Read how to cook Tornedos steak in a frying pan at home.
A little history
Probably everyone knows that Rossini is the greatest Italian composer. But his culinary talents and penchant for gourmetism are not known to everyone. Meanwhile, the author of the music for “Othello” and “The Barber of Seville” was well versed in wines and is the author of many recognized recipes. He believed that good cuisine and music grew from the same roots. There is even a joke among chefs that he would have become the most famous gastronome of the 19th century if he had not by that time become famous as a composer.
The Rossini cocktail was not invented by him. It appeared only in the middle of the 20th century and was first tested in Venice, in the famous Harry's Bar. The low-alcohol mix was named after the composer by a fan of his talents - both musical and culinary.
Salmon tournedos for fish lovers
Tournedos can be prepared not only from beef, but also from other types of meat, and even from salmon. This dish will be more tender and piquant. It will require about half a kilo of fish fillet, olive oil, lemon and orange sauce. In addition to salt, you can use pepper and herbs.
How to cook:
— Cut the fillet into long slices 2 cm wide.
— Roll into rolls with the skin facing out and secure with cooking thread.
— Salt and add spices as desired. Sprinkle with lemon juice.
— Fry in olive oil until desired softness.
This dish should be served with orange sauce. To do this, squeeze out the juice of two oranges, and cut the zest of one into shavings. Boil the juice and zest over low heat for half an hour, adding a drop of honey.
Create dishes from high-end restaurants in your kitchen. Your guests will be amazed!
Also interesting:
What is Beef Tournedo Steak?
Tournedeau is the closest relative of Filet Mignon and Chateaubriand steaks. The steaks are cut from the thin end of the tenderloin. A large piece of Tournedo is cut into small medallions and served in portions. But serving a whole steak is acceptable. Unlike Chateaubriand or Mignon, this steak is “placed” on a plate, served in the form of a “tower”. It is allowed to serve the steak “full length”. It is often decorated with cheese chips, truffle oil, and delicious sauces. As you already understand, the dish is not cheap. Tornedos meat is obtained from trimmed tenderloin obtained from beef bulls whose age does not exceed 3 years. The younger the animal was, the softer and more tender its meat. The most delicious marbled meat is the meat of grain-fed animals. And it is brought to taste perfection by the process of wet fermentation, aimed at softening the muscle fibers. We wrote more about what the right meat for steaks should be in this article. Marbled beef Tournedo steak is lean meat. If there are fat streaks in it, then there are very few of them. This steak is valued precisely for its leanness and delicate taste. The texture of the meat is extremely tender because the muscle fibers are very thin. The only drawback of this cut is its overly bland taste. If dry-aged ribeye or New York steak have a rich beef taste, then Tornedos does not have this
It is ordered mainly by women or gourmets who like an unusual presentation of steak. It is important to cook the steak medium rare. Otherwise, consider yourself to have spoiled the steak.
A delicate pink center and an abundance of juice - this is what a proper beef Tournedo steak is. It is prepared without marinades. Only with basic spices, a little oil. Before frying, the meat is thoroughly cleaned, removing all films. If you decide to buy a whole Tenderloin tenderloin and cut it into steaks yourself, learn how to do it correctly. Tournedeau steaks are cut across the muscle fibers - this is a meat law. Next, the meat is shaped. To do this, use culinary thread or homemade foil strips. In a professional kitchen, the meat is additionally wrapped in strips of bacon and only then secured with thread. As bacon cooks, it infuses the meat with juices and smoky flavor. Cook the sirloin steak in a well-heated frying pan, thoroughly frying it on all sides. No salt or pepper. This is done in finished form, when the steak is resting. Tournedo beef steak served with classic sauces of French cuisine, light side dishes in the form of green salads, potato gratin or boiled asparagus. A mandatory attribute is a glass of good red wine.
