Name: Striker Chef's Tournedos Rossini Steak
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1 piece of beef tenderloin for steak; 1 slice brioche bread; Foie gras mousse, as needed; 2 onions; 1 carrot; 1 leek; 2 cloves garlic; Whole black peppercorns, a pinch; Port wine, to just cover; Beef stock, twice the volume of the vegetables; 1 fresh truffle; Butter, generous amount; 2 sprigs rosemary; Thyme, a pinch; 1 bay leaf; 1 teaspoon vinegar; Flour, a little; 1 egg; Breadcrumbs, a little; Grape seed oil, as needed; Salt, a pinch

Modu Recipes

Striker Chef's Tournedos Rossini Steak | 모두의 레시피

Ingredients needed 🛒1 servings

1 piece of beef tenderloin for steak
1 slice brioche bread
Foie gras mousse, as needed
2 onions
1 carrot
1 leek
2 cloves garlic
Whole black peppercorns, a pinch
Port wine, to just cover
Beef stock, twice the volume of the vegetables
1 fresh truffle
Butter, generous amount
2 sprigs rosemary
Thyme, a pinch
1 bay leaf
1 teaspoon vinegar
Flour, a little
1 egg
Breadcrumbs, a little
Grape seed oil, as needed
Salt, a pinch

Recipe 🍳

In a pot, add grape seed oil and sauté roughly chopped leek, carrot, and onion until deep brown.
Add 1 clove of garlic and whole black peppercorns for nutty aroma, then pour in port wine to just cover the vegetables and reduce until syrupy.
Add beef stock at twice the height of the vegetables and simmer gently until reduced to one-third. Add bay leaf and rosemary, infuse for 1 minute, then strain to make the sauce base.
Peel and finely chop the fresh truffle, add to the sauce, and warm over low heat to infuse the flavor. Finally, stir in 1 teaspoon of vinegar for acidity.
Cut 1 onion into a boat shape, hollow out the inside without creating holes, and fill with foie gras mousse.
Coat the stuffed onion with flour, beaten egg, and breadcrumbs in order, pressing firmly. Fry briefly in preheated oil until the outside is crispy.
Toast a round-cut brioche bread slice in a pan until colored. Lightly season the tenderloin steak with salt.
Add oil to a pan and sear the steak, flipping continuously. Add butter, 1 clove garlic, rosemary, and thyme, and baste the steak with the melted herb butter, then rest.
Place the toasted bread on a plate, top with the rested steak, fried onion-foie gras mousse, and sliced fresh truffle. Generously drizzle with warm truffle sauce to finish.

Sauté leek, carrot, and onion, add port wine and beef stock, reduce, and strain. Add chopped truffle and vinegar to complete the sauce.
Fill a boat-shaped onion with foie gras mousse, coat with flour, egg wash, and breadcrumbs, and fry until just crispy on the outside.
Toast the bread, sear the tenderloin steak while basting with herb butter, then rest.
Assemble: bread, steak, fried onion, truffle slices, and pour sauce over.

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Striker Chef's Tournedos Rossini Steak

🙋 Recommended for

Main ingredients 🥩

Tags 🏷️

Shop ingredients on Coupang(Ad)

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