Classically it should be a Madeira demi glace
The first time I had Tournados Rossini was in a really nice restaurant in Saint Helier in Jersey when I was about 16, I loved it and still do, but because foie gras isn’t the sort of thing you can just pick up in Tesco if you fancy it
(and yes, I know, some people think it’s cruel) and black truffles require a second mortgage, I make my own version, not only is it really easy to make, it tastes great too.
So this is my poor mans version.
Faux Tournados Rossini:
Firstly I make a red wine sauce, Classically it should be a Madeira demi glace but I never have either of those things.
I sweat off some finely chopped onion in lots of butter, add some garlic and then some sliced mushrooms, then some fresh chopped tomatoes, black pepper and parsley.
Then add quite a bit of red wine and reduce it.
Then I add some roast beef gravy from a packet mix, it’s easy and does the job perfectly and leave it to simmer for a while.
I prefer to use french baguette for my croute, which I toast and smear with a smooth chicken liver pate.
I quickly pan fry my steak, which is at room temperature, it’s best blue or at the very most rare and put it on top of the croute..
and then coat with the sauce..
I serve mine with a simple rocket salad and some home made oven chips..
It really is very nice,
we had it for Valentines day dinner with Lemon meringue pie for pudding..