When it comes to French fine dining, few dishes capture luxury and refinement as beautifully as Tournedos au foie gras. A tournedos is a small, thick round cut from the beef tenderloin, prized for its tenderness. When crowned with a golden slice of seared foie gras, and finished with a glossy reduction sauce, it becomes a dish of indulgence and sophistication.

This preparation is sometimes considered a close cousin of Filet de bœuf Rossini, but with more focus on the simplicity of beef and foie gras without the brioche base. Served in the grand tradition of French haute cuisine, Tournedos au foie gras is an unforgettable main course for festive occasions, romantic dinners, or a gourmet restaurant experience at home.

Ingredients

For 2 servings:

Main Components

2 tournedos (beef tenderloin steaks, about 180–200 g each, 4–5 cm thick)

2 slices fresh foie gras (about 40–50 g each)

2 tbsp butter

1 tbsp olive oil

Salt and freshly ground black pepper

For the Sauce (Madeira or Red Wine Reduction)

200 ml Madeira wine (or red wine)

100 ml veal or beef stock

1 shallot, finely chopped

1 tbsp butter (cold, for finishing)

Step-by-Step Preparation

1. Preparing the Sauce

In a saucepan, melt a little butter and sauté shallots until translucent.

Deglaze with Madeira (or red wine) and let it reduce by half.

Add the veal stock and simmer until slightly thickened.

Strain to remove shallots.

Just before serving, whisk in a knob of cold butter for sheen and smoothness.

2. Cooking the Beef Tournedos

Take the beef out of the refrigerator 30 minutes before cooking to bring it to room temperature.

Season both sides with salt and freshly ground black pepper.

Heat olive oil and butter in a skillet over medium-high heat.

Sear tournedos for about 3–4 minutes per side (medium-rare), adjusting for desired doneness.

Remove from pan, cover loosely, and let rest for 5 minutes.

3. Searing the Foie Gras

Season foie gras slices lightly with salt and pepper.

Heat a dry non-stick skillet until very hot (no added fat needed).

Sear foie gras for about 30–40 seconds per side until golden and caramelized.

Drain briefly on paper towels.

4. Assembling the Dish

Place each tournedos on a warm serving plate.

Top with a seared foie gras slice.

Spoon over the glossy Madeira sauce.

Garnish with fresh herbs or a shaving of black truffle (optional for luxury).

Serving Suggestions

Traditionally served with Pommes Anna, pommes purée, or gratin dauphinois.

Roasted seasonal vegetables (like asparagus, carrots, or green beans) add balance.

Pair with a Bordeaux red wine (Pomerol, Saint-Émilion) or a mature Burgundy Pinot Noir.

Chef’s Tips

Foie Gras Precision: Sear foie gras very quickly; overcooking will cause it to melt away.

Meat Quality: Choose center-cut beef tenderloin for even cooking and perfect presentation.

Extra Indulgence: A drizzle of truffle oil or shaved truffles enhances the haute cuisine touch.

Timing: Cook beef and foie gras last, so they stay warm and juicy when served.

The Essence of Haute Cuisine

Tournedos au foie gras is the definition of French indulgence — a harmony of buttery foie gras, melt-in-your-mouth beef, and a deeply flavored wine sauce. Whether served in a Michelin-starred dining room or lovingly prepared at home, this dish is a celebration of refinement, tradition, and culinary artistry.