Sandwich Rossini

Tournedos Rossini goes Sandwich - Photo by Alex Brown Via Flickr
Sandwich Rossini
Prep Time
Cook Time
Total Time
Recipe Type: Sandwich
Serves: 4
  • 8 slices quality bread - ½ inch (1 cm) thick
  • ½ pound (200g) beef tenderloin or filet
  • ⅕ pound (80g) of foie gras terrine
  • A little cream
  • A little butter
  • A little salad tossed in a few drops of oil and vinegar
Truffle Mayo
  • 3 egg yolks
  • 1 tsp. mustard
  • 1 tsp. apple cider vinegar (or white wine vinegar)
  • Salt and freshly ground pepper
  • ⅔ cup (1.5 dl) of reasonable flavor neutral oil (rapeseed or grapeseed)
  • 1 tsp. white truffle oil
Stewed mushrooms
  • 80 g mushrooms
  • 1 shallot
  • 1 small clove garlic
  • ⅕ cup (0.5 dl) of cream
  • ⅕ cup (0.5 dl) of marsala wine
  • A bit of butter
Truffle Mayo
  1. Beat the egg yolk, mustard and vinegar until white.
  2. Add truffle oil and whip in. (Be careful with the amount of truffle oil!)
  3. Add the flavor neutral oil little by little, while beating constantly
  4. Season with salt, pepper and vinegar
Stewed mushrooms
  1. Cut mushrooms into appropriate slices and chop the shallot
  2. Sauté the shallot on medium heat in butter for a couple of minutes
  3. Add the garlic and sauté for another minute
  4. Turn up the heat and add the mushrooms
  5. Cook for a few minutes, then add the Marsala and let it boil until almost gone
  6. Now add the cream and cook until the sauce is thick and creamy.
  7. Season with salt and pepper – maybe also a little lemon juice
Foie Gras Spreading
  1. Stir the foie gras terrine with little cream, until a spreadable consistency is achieved
  1. Fry the meat on a scorching hot pan for few minutes
  2. Set aside to rest and then cut in app. ¼ inch (0.5 cm) thick slices
  1. Fry bread in butter on medium heat
  2. Butter a slice of bread with the foie gras spreading
  3. Add a little salad, the meat and stewed mushrooms
  4. Finish off with a slice of bread buttered with truffle mayo

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