Tournedos Rossini

Filets of Beef with Sauce PĂ©rigueux

Preparation info

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By James Peterson

Published 1991

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Atournedo is a perfect center-cut filet mignon from the tenderloin. Tournedos should always have the chain muscle that runs along one side of the filet removed. The classic Rossini garniture consists of a slice of terrine of foie gras and Sauce PĂ©rigueux made with chopped and sliced truffles. Terrine of foie gras is used rather than raw foie gras because it contains less water and holds up better when it is heated.


center-cut filets mignons, chain muscle removed, 6 oz (175 g) each 4 4
salt and pepper to taste to taste
clarified butter or vegetable oil 2 tbsp 30 ml
foie gras terrine slices, 2 oz (60 g) each, warmed in a low oven 4 4
sauce pĂ©rigueux Ÿ cup 185 ml


  1. Season the tournedos with salt and pepper and allow them to come to room temperature.
  2. In a 2-quart (2 liter) straight-sided sauté pan, sauté the tournedos in the butter or oil on both sides to the desired doneness, preferably rare. Pat off the cooking fat with paper towels and place on heated plates.
  3. Place a slice of warm foie gras terrine on each tournedo. Pour the sauce over and serve.