Tournedos Rossini for 10
======================== 2016-06-18

Comment: Making tourndos Rossini for 2 to 4 people is easy. To do it for 10 people requires organization and some small compromises. I'll make the toasts first and keep them warm with the serving plates. Then as it is recommended to let the meat rest after grilling, I'll let it rest covered while I cooked foie gras. I will also prepare a sauce in advance and I will add the cooking juices at the end. Cooking foie gras is tricky, and all foies gras do not behave the same in the pan. A good idea is to do a test with a small chip of foie gras, but generally do not cook the slices more than 10 to 15 seconds per side. It is better to not have a very warm foie gras rather than a hot fat that has 3/4  melted into fat.

Note: I am fortunate to have more of my oven quite a drawer heats flat spouse.a warming drawer, besides my oven, and to be help by my excellent wife.


10 round slices of toast bread without crust
10 tournedos 2.5 cm thick
10 foie gras slices 1 cm thick, reserved in the fridge the fridge.
3 dl veal stock
2 dl Madeira or Porto
Butter (enough)
S + P
3 sheets of aluminum foil to act as lides to keep the steaks and toast warm.


Plan the gratin (using the oven).

Put 10 plates to warm  up
Put one plate to keep the toasts warm
Put 2 more plates to be used to keep the tournedos warm
Toast 10 bread slices in butter and keep warm on absorbent paper under an aluminum foil in the warm drawer.

Prepare a sauce with the veal stock and half the Madeira boil a few minutes and reserve (warm).

Cook the 10 tournedos in groups of 5, turning several times (4-5 minutes), spoon melted butter while cooking,
add salt towards the end of cooking.
Place on heated plates, add pepper and let rest covered on the work surface.

Deglaze the pan with the rest of the Madeira, cook 30 seconds, and add to the sauce.


Prepare the plates 1 or 2 at a time (gratin, toast, steaks, 2 or 3 tablespoons of sauce, decoration - for example parsley)
Sear the foie gras 1 or 2 slices at a time, very quickly, place on the filet mignon, a pinch of coarse salt, a tour of pepper and serve.