Tournedos Rossini
- Total Time
- 1 hour 30 minutes
- Rating
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Ingredients
- 64- to 5-ounce slices filet mignon, 1 inch thick (1½ to 2 pounds total)
- 2tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper to taste
- 14-ounce can pate de foie gras
- ¼cup Marsala wine
- ¼cup warm brandy
- 1tablespoon finely chopped parsley
Nutritional analysis per serving (6 servings)
472 calories; 36 grams fat; 13 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 27 grams protein; 398 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rub the beef with 1 tablespoon of the olive oil, then season with salt and pepper. Set aside and let stand at room temperature about 1 hour.
- Step 2
In a small bowl mash the pate de foie gras with a fork, and gradually add the Marsala, stirring the mixture until it is smooth. Set aside.
- Step 3
Heat the remaining olive oil in a heavy skillet. Cook the beef slices over high heat until just browned on both sides. Remove the meat from the pan.
- Step 4
Reduce the heat to low, add the pate mixture, and cook, stirring, until the sauce is smooth.
- Step 5
Return the beef to the pan, and cook about 2 minutes, then pour the brandy into the pan, light carefully with a match, and shake the pan until the flames subside.
- Step 6
Remove the beef from the pan, transfer to a platter, and pour the sauce over the beef. Sprinkle with parsley and serve.
Private Notes
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