Recipe for Tournedos Rossini anyone please

Well, dh loved his Tournedos Rossini and hopes to have it again. I remembered why I usually had a plain steak - the pate was just a step too far for me.

I used minimoon's recipe (with bought stock - life is definitely too short to make stock!) and the sauce was delicious.

So thank you.

Desert trollies - when we were young and were eating out, my mother always asked for ‘a bit of each’ dish.???

Kittylester I use a recipe for Stroganoff from an old book written by monks.It uses stewing beef and takes a while unlike the fillet based one.The flavour is fab though and much preferred by family

I miss decent cheese boards ,most places now just give a selection of cheese on your plate ,often the ones I dont like with fruit through it or ones that have been what my husband calls tampered with .I much preferred a large board rolled over to the table and being able to choose which cheese (s) I wanted from that ...and at the right temperature.Cant understand why some serve cheese straight out of a chiller

geekesse

The tournedos cut is the thinner end of the fillet.

I buy the thin end of the fillet and use it in stir fries or for strogannof!

Oh, I've just remembered dessert trolleys!!!!

Now there's a blast from the past! Eyeing it up as it was pushed past you onto other diners and hoping that the Black Forest Gateau would still be there when you'd finished your Tournedos Rosini. And that dithering and deciding as to what to have and wondering if you could ask for a little bit of each!

what is re opex? I'm sure I wrote recipes!

I'm a great fan of great british chefs. Ive made lots of re opex from their site. Its usually the first one I look at when planning a new recipe.

If we went out for posh meal the starter was often orange juice or tomato juice.DH Aand I once went for a meal where the waitress refused to let us have our pudding until we had finished our main course wine.

Oh, I've just remembered dessert trolleys!!!!

This was a witchy thread kitty as I was thinking about the name of the dish that was steak topped with rich pate only the other night. I think I was drifting off to sleep trying to remember it then forgot about it the next morning (as you do). It was very popular in steakhouses in the late 70’s. A retro dish indeed.
?

Elegran

Compared to parents we WERE sophisticated! Sometimes my mother would make a curry - an ordinary stew with a spoonful of curry powder in it. They ate it with potatoes and carrots or runner beans, as well as the rice.

My mother's curries were like that and a curious shade of green but at least she left out the potatoes in favour of glutinous rice.

She then topped the lot with dessicated coconut, sliced banana and onion rings.

The tournedos cut is the thinner end of the fillet.

I'm not sure that foie grass is PC currently. And, I think the Tournedos is a specific cut to be authentic.

It’s easy. Toast at the bottom, foie gras (not pate - a slice of whole foie gras), then fillet steak. To get it right, the toast, foie gras and steak need to be the same size. Beef stock and wine reduction as sauce. I like it with chips and peas, but I’m a pleb. Probably ought to be potatoes dauphinois and heritage carrots or some such.

I suggest serving with a well chilled Gaviscon.

Ooh that takes me back. We had a Registry wedding in the mid 70s with just our parents and two close friends. We then went to a “posh” restaurant for lunch and had Tournedos Rossini. Hope you find a suitable recipe.

Elegran My mother always used to add a couple of spoons of Bisto to her curry and call it African curry. She didn't like the colour of normal curry.

Compared to parents we WERE sophisticated! Sometimes my mother would make a curry - an ordinary stew with a spoonful of curry powder in it. They ate it with potatoes and carrots or runner beans, as well as the rice.

I think that's why DH fancies it at the moment Elegran. A blast from the past!!

I will use fillet steak and duck pate.

Steak Diane was another favourite. And we did think we were sophisticated!!

It was a "posh meal out" in the sixties, when there weren't so many exotic dishes on the menu to choose from.

"Fennel* Tournedos steak is a special cut, but I would imagine fillet steak would approximate to it. It is the combination of the tender steak, the melting pate on top of it, and the madeira sauce that is so delicious.

When I cooked it (making it up as I went along, as this was a long time ago and I couldn't search the internet for a recipe) I used a good quality "ordinary" smooth pate, not foie gras, and some red wine, not madeira. Perhaps it wasn't quite as wonderful as the professional version, but it was pretty damn good. We drank the rest of the wine with it.

I've never cooked anything like that. Sounds delicious. Do you need a special cut of beef?
The few times I've cooked steaks they were very tough.
ps just read MiniMoon's recipe - way beyond my range.

No idea how you cook it but I'd love to know too. Must be 40 years since I last had it and I can remember it like yesterday.

Have never heard of Tournedos Rossini but sounds really delicious - sans fois gras am afraid.

Thank you so much MiniMoon for the brilliant link to great British chefs. I am not a domestic goddess, far from in fact, but posts like this are a real inspiration .