• 2 Tbsp. minced shallots
  • 2 green onions
  • 3/4 cup red wine
  • 1 can beef gravy or sauce Espagnole
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. fresh minced parsley
  • Salt and cayenne, to taste
  • Optional: Sliced, poached beef marrow
  • 1 can beef gravy or sauce Espagnole
  • 2 beef bouillon cubes
  • 1/4 cup Madiera


A tournedos is cut from the filet after it has been surrounded with a layer of beef fat (bacon?) and tied well. The steak should preferably be cut 1 1/2 - 2 inches thick, and grilled over a medium charcoal fire for 5 minutes a side (for rare, that is; allow 7 to 8 minutes on a side for medium, longer if you want to spoil it completely). When done. Sprinkle with salt and pepper. For Tounedos Rossini, the garnishings should be made ready in the kitchen before the meat is cooked. Place each cooked tournedos on a round of fried toast, top with a slice of foie gras and one of truffle and pour over Bordelaise or Madeira Sauce. You can always start the diet tomorrow!For Bordelaise Sauce: Cook the shallots in butter until tender. Add red wine and simmer until reduced by half. Add the beef gravy or sauce Espagnole, lemon juice, parsley, salt and cayenne. Heat, add sliced poached beef marrow if you like, and serve. Makes 2 cups.For Madiera Sauce: Heat the gravy or sauce Espagnole with the bouillon cubes. Add Madiera; heat and serve. Makes 1 1/4 cups.(This recipe was presented as a narrative, so I had to reformat it. It's in volume 11 of Womans Day Encyclopedia, page 1766.)

Print this recipe

Submitted 6/13/05.
Source: Woman's Day Encyclopedia
Submitted By: Joy Bowers
Tournedos Rossini