Sandwich Rossini
- Total Time: 40 minutes
- Yield: 4 1x
Description
A “fast food” take on the classic Tournedos Rossini
Ingredients
- 8 slices quality bread - 1/2 inch (1 cm) thick
- 1/2 lb (200g) beef tenderloin or filet
- 1/5 lb (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. (5 ml) apple cider vinegar (or white wine vinegar)
- Salt and freshly ground pepper
- 2/3 cup (1 1/2 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
- 1/5 cup (1/2 dl) of cream
- 1/5 cup (1/2 dl) of marsala wine
- A bit of butter
Instructions
Truffle Mayo
- Beat the egg yolk, mustard and vinegar until white.
- Add truffle oil and whip in. (Be careful with the amount of truffle oil!)
- Add the flavor neutral oil little by little, while beating constantly
- Season with salt, pepper and vinegar
Stewed mushrooms
- Cut mushrooms into appropriate slices and chop the shallot
- Sauté the shallot on medium heat in butter for a couple of minutes
- Add the garlic and sauté for another minute
- Turn up the heat and add the mushrooms
- Cook for a few minutes, then add the Marsala and let it boil until almost gone
- Now add the cream and cook until the sauce is thick and creamy.
- Season with salt and pepper – maybe also a little lemon juice
Foie Gras Spreading
- Stir the foie gras terrine with little cream, until a spreadable consistency is achieved
Meat
- Fry the meat on a scorching hot pan for few minutes
- Set aside to rest and then cut in app. 1/4 inch (1/2 cm) thick slices
Serving
- Fry bread in butter on medium heat
- Butter a slice of bread with the foie gras spreading
- Add a little salad, the meat and stewed mushrooms
- Finish off with a slice of bread buttered with truffle mayo
- Prep Time: 25 mins
- Cook Time: 15 mins
- Category: Sandwich
- Cuisine: French
Nutrition
- Serving Size: 1 sandwich
- Calories: 680
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Frequently Asked Questions
What is a Sandwich Rossini, and what classic dish does it reference?
The subtitle calls this a “fast food” take on Tournedos Rossini — a classic French fine-dining dish of beef tenderloin topped with foie gras. Here, thin slices of pan-seared beef tenderloin and foie gras terrine spread are layered into butter-fried bread with truffle mayo and Marsala-stewed mushrooms.
Why does the recipe warn to be careful with the amount of truffle oil in the mayo?
The instructions specifically note “Be careful with the amount of truffle oil!” when making the truffle mayo — only 1 teaspoon goes into the 2/3 cup (1½ dl) of rapeseed or grapeseed oil. Truffle oil is intensely aromatic and even a small excess will overwhelm all the other flavors in the sandwich. 
How should the beef tenderloin be cooked for this sandwich?
The 200g (½ lb) of beef tenderloin is fried on a “scorching hot pan” for a few minutes, then set aside to rest before slicing into approximately ¼-inch (½ cm) thick pieces. Resting allows the juices to redistribute before cutting.
