Rossini Steak (Bistro-Style at Home) — Beef Tenderloin, Seared Foie Gras & Cognac Cream Sauce

This Rossini steak recipe brings the elegance of French fine dining right to your home kitchen. A true bistro-style version of beef tenderloin with seared foie gras and a silky Cognac demi-glace cream sauce, finished with butter for that rich, balanced flavour. Based on my YouTube video but refined for consistency across Canada and the USA, this updated method includes precise resting temperatures for a perfect pink center, a lighter Cognac sauce with just the right acidity, and an optional truffle twist for special occasions. You can serve it on a flaky puff-pastry base for a playful presentation or the more traditional toasted brioche—either way, it’s a show-stopping main course worthy of a French restaurant.

Tournedos Rossini is all about balance: buttery beef tenderloin, a slice of seared foie gras, and a reduced sauce that’s glossy, savory, and just lifted with a hint of acidity. With the steps below, you’ll nail that harmony—and plate a dish worthy of date night, the holidays, or a special Sunday dinner.

Why You’ll Love It

• True steakhouse experience at home. Luxurious flavors with supermarket-friendly steps.
  
• Precise, repeatable method. Clear times, temperatures, and portion sizes for consistent results.
  
• Flexible base. Use puff pastry (fun bistro presentation) or toasted brioche for the classic approach.
  
• Make-ahead elements. The sauce base and pastry can be done ahead, reducing game-time stress.
  

Ingredient Notes (2 servings)

Beef & Foie Gras

• 360–400 g (12–14 oz) beef tenderloin, cut into 2 × 180–200 g (6–7 oz) tournedos, ~4–5 cm (1½–2 in) thick
  
• 120–140 g (4–5 oz) foie gras lobes, cut into 2 × 60–70 g (2–2½ oz) slices, 18–22 mm thick
  
• 10 g (2 tsp) kosher salt, divided (you’ll likely use ~4 g total; the rest is for seasoning to taste)
  
• 2 g (½ tsp) freshly ground black pepper, plus more to finish
  
• 15 ml (1 Tbsp) neutral oil for searing
  
• 28 g (2 Tbsp) butter for basting, plus 1 crushed garlic clove and 1 thyme sprig
  

Sauce (Cognac–Demi Cream)

• 20 g (1½ Tbsp) shallots, finely minced
  
• 120 ml (½ cup) cognac
  
• 180 ml (¾ cup) veal demi-glace, concentrated (or reduce good brown stock to nappe)
  
• 120 ml (½ cup) 35% cream (heavy cream)
  
• 5 ml (1 tsp) lemon juice or a few drops of aged wine vinegar, to taste
  
• 14 g (1 Tbsp) cold butter to mount (gloss)
  
• 5 g (2 Tbsp) flat-leaf parsley, finely chopped
  
• Optional: 2–3 drops truffle oil or ½ tsp truffle paste for an affordable Rossini aroma
  

Base & Garnish

• Puff pastry option:250 g (9 oz) puff pastry, rolled to 3–4 mm, cut into 2 discs (8–9 cm), docked; egg wash
  
  • or Brioche option: 2 rounds (8–9 cm) toasted brioche or pain de mie, 1–1.5 cm thick
    
• 6–8 asparagus spears, trimmed
  
• 10–12 cherry tomatoes, mixed colors if you like
  
• 14 g (1 Tbsp) butter for vegetables, 1 bay leaf (optional)
  
• Fleur de sel to finish
  

Looking for a classic steak side? Try my Parisian Potatoes or buttery mash from Homemade Mashed Potatoes.

Technique Keys

• Sear, then baste: Start in neutral oil for high heat, then add butter/garlic/thyme for 30 seconds of aromatic basting.
  
• Rest warm, not hot: Hold steaks at 50–55°C / 122–131°F (low oven or warm corner) so they stay rosy.
  
• Foie timing = thickness: 18–22 mm slices need 35–45 seconds per side in a dry, ripping-hot pan.
  
• Sauce balance: Cognac + demi + cream can get heavy—mount with butter off heat and brighten with a few drops of lemon or vinegar.
  

Step-by-Step (Overview)

• Pastry or Brioche
  
  • Puff pastry: Heat oven to 400°F (200°C). Roll to 3–4 mm, cut 2 × 8–9 cm discs, dock with a fork, egg-wash. Bake 25–30 min until evenly golden.
    
  • Brioche: Slice and toast in butter until lightly crisp.
    
• Vegetables
  
  • Blanch asparagus 3 min in salted boiling water; refresh, then rewarm in a knob of butter with a pinch of salt.
    
  • Glaze tomatoes: 1 Tbsp butter + bay leaf, 3–4 minutes until just soft and shiny.
    

• Sear Beef
  
  • Pat steaks dry. Season generously with salt and pepper.
    
  • Sear in oil over high heat: 2–3 min per side for a deep crust, plus edges.
    
  • Add butter, garlic, thyme; baste 30–40 s. Rest warm (50–55°C / 122–131°F).
    

• Foie Gras
  
  • Dry, season lightly. Sear in a dry hot pan 35–45 s per side (for 18–22 mm). Rest briefly on a rack.
    

• Sauce
  
  • Sweat shallots in the pan fond (add a touch of butter if needed), translucent not brown.
    
  • Deglaze with cognac; reduce to syrup.
    
  • Add demi-glace; reduce to light nappe. Add cream; simmer to nappe again.
    
  • Off heat: lemon/vinegar to taste, mount with cold butter, stir in parsley. Optional truffle oil (2–3 drops).
    

• Plate
  
  • Base (pastry or brioche) → tournedos → spoon of sauce → foie gras → fleur de sel + pepper.
    
  • Add asparagus and tomatoes (or your favorite potato).
    

Substitutions & Swaps

• Base: Toasted brioche or pain de mie instead of puff pastry.
  
• Foie gras: High-quality chicken liver mousse on brioche (spread under steak) for a budget riff; different vibe but delicious.
  
• Demi-glace: Good brown beef stock reduced by half (season carefully), or finish with a spoon of Beurre Manié to adjust viscosity.
  
• Cognac: Brandy, Armagnac, or dry Marsala.
  
• Truffle: Truffle paste/oil (use sparingly) or a few paper-thin mushroom slices sautéed in butter.
  

FAQs

Is Tournedos Rossini supposed to include truffle?
Traditionally yes, but budget-friendly versions use a few drops of truffle oil/paste or omit it. Keep it subtle.

How do I avoid overcooking the foie gras?
Slice 18–22 mm thick and sear 35–45 s per side on a dry, very hot pan. Rest briefly; don’t tent (steam softens crust).

My demi-glace is salty. What now?
Use 180 ml (¾ cup) demi; taste as you reduce. Add cream to balance and finish with a touch of lemon or vinegar.

Can I prep ahead?
Bake pastry up to 4 hours ahead; warm briefly. Make sauce to the cream stage; finish (acid, butter, parsley) just before serving.

What to Serve With (Suggested Posts)

• Parisian Potatoes
  
• Homemade Mashed Potatoes
  
• Creamy Mushroom Sauce for Steak
  
• Steak au Poivre (Easy)
  
• Homemade Garlic Butter
  
• Homemade Caesar Salad (Authentic)
  
• Homemade Mayonnaise (Fail-Proof)
  
• Paris-Style Almond Pear Tart
  
• Crème Brûlée
  
• Basque Burnt Cheesecake
  

Storage

Best enjoyed fresh. If needed, keep cooked beef and sauce separate up to 24 hours; rewarm gently. Do not try to reheat foie gras slices—sear to order.

Rossini Steak (Bistro-Style at Home) — Beef Tenderloin, Seared Foie Gras & Cognac Cream Sauce

This Rossini steak recipe brings the elegance of French fine dining right to your home kitchen. A true bistro-style version of beef tenderloin with seared foie gras and a silky Cognac demi-glace cream sauce, finished with butter for that rich, balanced flavour. Based on my YouTube video but refined for consistency across Canada and the USA, this updated method includes precise resting temperatures for a perfect pink center, a lighter Cognac sauce with just the right acidity, and an optional truffle twist for special occasions. You can serve it on a flaky puff-pastry base for a playful presentation or the more traditional toasted brioche—either way, it’s a show-stopping main course worthy of a French restaurant.

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Prep Time 25 minutes mins

Cooking Time 30 minutes mins

Category Main Course

Cuisine French

Portions 2 Portions

Calories 600 kcal

Ingredients

  

Beef & Foie Gras

• 360 –400 g 12–14 oz beef tenderloin, cut into 2 × 180–200 g (6–7 oz) tournedos, ~4–5 cm (1½–2 in) thick
• 120 –140 g 4–5 oz foie gras lobes, cut into 2 × 60–70 g (2–2½ oz) slices, 18–22 mm thick
• 10 g 2 tsp kosher salt, divided (you’ll likely use ~4 g total; the rest is for seasoning to taste)
• 2 g ½ tsp freshly ground black pepper, plus more to finish
• 15 ml 1 Tbsp neutral oil for searing
• 28 g 2 Tbsp butter for basting, plus 1 crushed garlic clove and 1 thyme sprig

Sauce (Cognac–Demi Cream)

• 20 g 1½ Tbsp shallots, finely minced
• 120 ml ½ cup cognac
• 180 ml ¾ cup veal demi-glace, concentrated (or reduce good brown stock to nappe)
• 120 ml ½ cup 35% cream (heavy cream)
• 5 ml 1 tsp lemon juice or a few drops of aged wine vinegar, to taste
• 14 g 1 Tbsp cold butter to mount (gloss)
• 5 g 2 Tbsp flat-leaf parsley, finely chopped
• Optional: 2–3 drops truffle oil or ½ tsp truffle paste for an affordable Rossini aroma

Base & Garnish

• Puff pastry option: 250 g 9 oz puff pastry, rolled to 3–4 mm, cut into 2 discs (8–9 cm), docked; egg wash
• or Brioche option: 2 rounds 8–9 cm toasted brioche or pain de mie, 1–1.5 cm thick
• 6 –8 asparagus spears trimmed
• 10 –12 cherry tomatoes mixed colors if you like
• 14 g 1 Tbsp butter for vegetables, 1 bay leaf (optional)
• Fleur de sel to finish

Instructions

 

Pastry or Brioche

• Puff pastry: Heat oven to 400°F (200°C). Roll to 3–4 mm, cut 2 × 8–9 cm discs, dock with a fork, egg-wash. Bake 25–30 min until evenly golden.
• Brioche: Slice and toast in butter until lightly crisp.

Vegetables

• Blanch asparagus 3 min in salted boiling water; refresh, then rewarm in a knob of butter with a pinch of salt.
• Glaze tomatoes: 1 Tbsp butter + bay leaf, 3–4 minutes until just soft and shiny.

Sear Beef

• Pat steaks dry. Season generously with salt and pepper.
• Sear in oil over high heat: 2–3 min per side for a deep crust, plus edges.
• Add butter, garlic, thyme; baste 30–40 s. Rest warm (50–55°C / 122–131°F).

Foie Gras

• Dry, season lightly. Sear in a dry hot pan 35–45 s per side (for 18–22 mm). Rest briefly on a rack.

Sauce

• Sweat shallots in the pan fond (add a touch of butter if needed), translucent not brown.
• Deglaze with cognac; reduce to syrup.
• Add demi-glace; reduce to light nappe. Add cream; simmer to nappe again.
• Off heat: lemon/vinegar to taste, mount with cold butter, stir in parsley. Optional truffle oil (2–3 drops).

Plate

• Base (pastry or brioche) → tournedos → spoon of sauce → foie gras → fleur de sel + pepper.
• Add asparagus and tomatoes (or your favorite potato).

Video

Notes

Substitutions & Swaps

• Base: Toasted brioche or pain de mie instead of puff pastry.
• Foie gras: High-quality chicken liver mousse on brioche (spread under steak) for a budget riff; different vibe but delicious.
• Demi-glace: Good brown beef stock reduced by half (season carefully), or finish with a spoon of Beurre Manié to adjust viscosity.
• Cognac: Brandy, Armagnac, or dry Marsala.
• Truffle: Truffle paste/oil (use sparingly) or a few paper-thin mushroom slices sautéed in butter.

FAQs

Is Tournedos Rossini supposed to include truffle?
Traditionally yes, but budget-friendly versions use a few drops of truffle oil/paste or omit it. Keep it subtle.

How do I avoid overcooking the foie gras?
Slice 18–22 mm thick and sear 35–45 s per side on a dry, very hot pan. Rest briefly; don’t tent (steam softens crust).

My demi-glace is salty. What now?
Use 180 ml (¾ cup) demi; taste as you reduce. Add cream to balance and finish with a touch of lemon or vinegar.

Can I prep ahead?
Bake pastry up to 4 hours ahead; warm briefly. Make sauce to the cream stage; finish (acid, butter, parsley) just before serving.

Keywords Steak

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