INGREDIENTS

• 700–800 g beef rump pulp
• 6 long slices bacon
• 6 savory buns
• 150 ml Madeira, port or other fortified wine
• olive oil and butter
• capers for serving

For the pate:

• 300 g duck liver
• 1 medium onion
• 200 g smoked lard
• 50 ml Madeira, port or other fortified wine
• salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Cut the meat into 2.5 cm layers, then cut into pieces so that they can be brought closer to a circle in shape. Season each piece with olive oil, wrap each piece in a slice of bacon, and tie with kitchen twine. Place in a container, cover and refrigerate for 24 hours.

For the pate, finely chop the lard. Peel and finely chop the onion. Place the lard in a slightly heated frying pan, melt the fat, and remove the crispy cracklings with a slotted spoon. Place the liver in hot fat and fry for 3 minutes. on each side, place the liver in a bowl, season with salt and pepper, and sprinkle with Madeira.

Place the onion in a frying pan with fat and fry over low heat for 10 minutes. Add salt and pepper, transfer to a glass of an immersion blender along with all the fat from the pan, and beat with a blender. Pour over the liver and cool completely. Then beat the whole mass with a blender until smooth. Place in a cling film-lined container and refrigerate for 12 hours.

Preheat the oven to 180°C. Pour a little oil into the grill pan, fry the meat until golden brown, add salt and pepper. Place the pan in the oven for 5-10 minutes, depending on the desired degree of doneness. Place the meat on warm plates and cover with foil.

Cut off the top and bottom of the buns to create thick circles. Fry them in butter.

Pour the Madeira into the frying pan where the steaks were fried, and over high heat, simmer by a little more than half, scraping off any browning. Add 50 g butter, salt and pepper, cook for 1 minute. Pour half the liquid from the pan over the fried buns, add the meat, and pour the remaining liquid over them. Place a square of pate on top of the meat. Serve immediately, garnished with capers.

The recipe for Tournedos Steak Rossini is a real find for those who want to treat themselves to something delicious. The dish is named after the famous Italian composer Gioachino Rossini, who not only loved to eat, but also enjoyed cooking and experimenting. However, he did not invent this steak. He was named after Rossini by his close friend, chef Kazimir Moisons. In the original recipe shown in the photo, Rossini tournedo steak is prepared from Filet Mignon. A 300 gram steak is first well fried and placed on a round slice of toasted French white bread. As a side dish, 150 grams of foie gras fried in a special creamy sauce and slices of black truffle are placed on top. Before serving, the dish is topped with Madeira wine sauce. Today, such a dish will turn out to be too expensive, so we offer you a more affordable, but no less tasty option. To prepare, you will need the central part of beef tenderloin or ready-made Filet Mignon steaks.

Preparation:

1. Cut the central part of the tenderloin across the grain into steaks 2-3 cm thick. Sprinkle them with pepper on both sides, but do not add salt yet.
2. Grind the mushrooms in a blender, seasoning with salt and pepper. In a separate pan, melt the remaining butter and fry the mushroom mixture. You can add a little thyme. Place the duxelles on a plate and let cool.
3. Pour a little oil into a frying pan and fry slices of white bread (as for sandwiches) on all sides, transfer to a paper napkin to remove excess oil. Cut the center into a circle the same size as the steaks.
4. Place the steaks in the same pan. Fry the steaks for 2.5 minutes on each side, turning about 4 times.
5. Pour Madeira into the same pan and place over medium heat. When the wine has reduced by about half, add the beef stock and peppercorns. Cook for 2-3 minutes, then strain through a fine sieve into a clean saucepan and add the butter. Stir.
6. Place the fried steaks on golden croutons, cover with a slice of goose liver on top and pour over a teaspoon of sauce.
7. Serve the Tournedo Rossini steak with mashed potatoes and a light drizzle of truffle oil.

Bon appetit!

Known throughout the world as a famous composer and creator of great music. Rossini Over the course of twenty years of creativity, he wrote four dozen works: operas, oratorios, farces, plays. Great operas will forever go down in the history of music. Rossini: "Othello", "The Thieving Magpie", "The Barber of Seville", "Elizabeth, Queen of England", "The Siege of Corinth", "William Tell". His first opera Demetrio and Polibio"The composer wrote his last opera at the age of sixteen" William Tell"in more than twenty years. After the premiere of his last opera Rossini surprised society with the announcement that he was done with music and would devote himself to his second passion - cooking. For the gourmet and glutton Gioachino Rossini creating new dishes and inventing original recipes brought a lot of pleasure. Cooking was for Rossini creative process, just like music.
In the mid-50s of the 19th century, Gioachino Rossini became particularly famous for his musical evenings. At his Parisian apartment or villa in Passy, ​​Rossini hosted luxurious receptions; these dinners were filled not only with music, but also with the maestro’s signature dishes. The composer took great pleasure in treating his guests to home-cooked dishes and filling glasses with rare wine and port himself. His recipes have remained in the history of cooking, like operas in the history of music. An elegant “Figaro” salad, multi-component “Rossini Tournedo Toast”, chicken, veal cutlets “A la Rossini”, potato dishes, the list of recipes was so impressive that the composer wrote a cookbook “Dreams of Gluttony” or “Rossini and the Sin of Gluttony” .

Classic "Rossini Tournedo Toast".
Fry four slices of white bread in olive oil until golden brown, transfer to a warm bowl to keep warm. We beat four pieces of beef or pork tenderloin and fry them in the same frying pan. Salt and pepper the finished chops and place on toast. In the same frying pan over low heat, heat four portions of poultry pate (goose pate, for example) and transfer to the meat. In a frying pan in which all the ingredients were fried one by one, pour half a glass of red wine, preferably Madeira, and slowly bring to a boil, actively stirring this sauce, simmer over low heat until the required thickness. Place the toasts on a common dish, decorate with thin slices of lemon, fried mushrooms, fresh tomato slices, parsley sprigs and pour over the sauce.

Potatoes with cheese.
Boil about a kilogram of washed potatoes in salted water over medium heat until tender. We tear the washed and dried bunch of fresh lettuce into small pieces with our hands. Finely grate one carrot and coarsely chop about 2-3 tablespoons of walnuts. Mix in a bowl 100 grams of sour cream, one tablespoon of olive oil, 500 grams of pre-grated hard cheese, lettuce, carrots, nuts, salt and pepper to taste. Place hot potatoes on a plate with lettuce leaves and garnish with cheese and vegetable mixture.

Salad "Figaro".
Separately boil the prepared veal tongue, a small celery root and beets until tender. Cut the cooked and cooled products into strips. To them add finely chopped anchovies to taste and a chopped bunch of fresh lettuce. Season the salad with ready-made mayonnaise (about 200 grams) and two finely chopped tomatoes (without seeds or skin), mixing well.

“The Mystery of Rossini” For 8 decades now it has been exciting the minds of researchers and admirers of the great composer’s work. Why, at the age of 37, at the peak of his career and fame, did the composer suddenly stop writing music and go to Paris to retire? Over the remaining almost 40 years of his life, he created one single major work - the famous Stabat Mater, several church cantatas and a collection of plays, which he called, not without coquetry, “Sins of Old Age.” It is still not entirely clear what caused this decision.

Perhaps this was due to depression due to the death of his mother or health problems (chronic gonorrhea), some changes in political and musical life, but the fact remains that Rossini abandoned music and, with no less fervor, devoted himself to his other global passion. hobby - cooking.

Author's Wilhelm Thel " And " Othello“Even during his lifetime he was called the greatest composer of his time. And universal recognition also brought material well-being. Rossini was distinguished by his speed of writing and amazing prolificacy (over 40 operas alone!). So brilliant" Barber of Seville ” he created in just 13 days!

Back in 1824, when Rossini was only 32 years old, Stendhal complains that he “ I've already written too much, or rather I've written too quickly." Could it be that the composer has simply run out of steam? But for Rossini this was not a tragedy.

“An outstanding man simply exchanged one great art for another - music for cooking” (Peter Weil)

Rossini himself said:

“The stomach is a conductor that controls the huge orchestra of our passions. An empty stomach for me is like a bassoon that growls with discontent, or a piccolo flute that expresses its desire in shrill tones. A full stomach is a triangle of pleasure or a drum of joy. Eating, loving, singing, digesting - in truth, these are the four acts of the comic opera we call life. Anyone who allows it to pass without enjoying them is nothing more than a complete fool”.

For him music and cooking are equal . Thus, Tancred’s famous aria Di Tanti Palpiti became known as the “rice aria” because Rossini wrote it while preparing risotto. His repertoire also includes “music for dinners” - small miniatures called “Almonds”, “Four Snacks”, “Oh, Peas!”

By his own vocation, he cried only three times in his life - when his opera was booed, when he listened to Paganini, and when he accidentally dropped a dish of turkey into the lake. The composer had a special passion for roast turkey with truffles. Rossini once won a bet on his favorite dish. But there was no way he could win, since the loser justified himself by saying that the first good truffles had not yet appeared. “ Nonsense, nonsense! - Rossini shouted. – These are just false rumors spread by turkeys who don’t want to be stuffed!”
Rossini's favorite delicacy was truffle.

“I can only compare truffles to Mozart's Don Giovanni. The more you taste them, the greater the delight you will experience.”

The composer spoke.

And the composer’s favorite culinary combination - foie gras and truffles - entered world cuisine as a combination a la Rossini. There is pasta a la Rossini, omelette, chicken and of course... Rossini tournedo .

The authorship of the famous dish is attributed to Rossini, but it was created by another culinary specialist. Here the opinions of researchers differ. Some say that it was invented by Casimir Moisson, the chef where Rossini was a frequent guest, others call him a genius Marie-Antoine Carema , who received the loud title “chef of kings and king of chefs.” The name of the dish itself is associated with the phrase “ tourner le dos” (turn your back). Allegedly, the maestro said it to those around him, adding a certain secret ingredient to the dish.

Rossini and Carême shared a reverent friendship based on common interests. Karem considered the composer “ the only one capable of appreciating" When Rossini left for Bologna, Karême and a diplomatic courier sent him pheasant pate with truffles, accompanied by a note “Rossini from Karême.”

The composer responded with the musical composition “Karemu from Rossini”. In honor of Rossini’s most grandiose opera “William Tell” (the full version takes about 6 hours), Karem built an equally grandiose cake, decorating it with apples, a sugar crossbow and a sugar arrow.

“Having given up music, Rossini lived an intense creative life in Paris: he entertained friends. Having gained weight early, he was reluctant to leave the house, moved slowly: he did not keep his own carriage, and when he called a hired one, he demanded that the horses be old or tired. Nevertheless, having heard that pasta had been brought to Canaveri’s shop from Naples, he immediately went there. With difficulty he lifted himself to the third floor, even from the door he saw that the pasta was not Neapolitan, but Genoese, and began to descend. Canaveri, who was told whom he had disappointed, said: “If this gentleman is as knowledgeable about music as he is about pasta, he is truly a great composer.” Rossini, to whom these words were retold, responded: “Praise to which none of my musical critics has risen.”«. (Peter Weil, “The Word on the Way”)

Gioachino Rossini died on November 13, 1868 at the age of 76. He is probably the only one of the greats who left a brilliant legacy in two such different areas - music and cooking.

Tournedo Rossini
This dish includes three of the composer's culinary favorites: black Périgord truffle, foie gras and Madeira wine (for making the sauce). Considering that 70 grams of fresh truffle costs about $200, and this does not include other ingredients, then a dish prepared according to the original recipe is an expensive pleasure. To make the recipe cheaper, they use truffle oil (olive oil infused with truffles), replace the mushrooms with cheaper ones, and in the budget version, instead of foie gras, use liver pate (Rossini would turn over in his grave).

Original Recipe Ingredients :

• 150 - 200 g beef fillet
• 70 g truffles
• 100g foie gras medallion
• Slice of white bread
• Salt, pepper to taste
• For the sauce:
• 3 spoons Madeira wine
• 1 tablespoon cornstarch
• 200 ml broth
• Salt, pepper to taste

Beef fillet (about 3 cm thick), foie gras (about 1 cm thick) and toast should be in the shape of a circle of the same diameter.
Fry the bread on both sides in butter. Fry the foie gras over low heat. In the same pan, fry the beef fillet to your liking. Add 2 tablespoons of wine to the pan, add broth and bring to a boil. Thicken the sauce by adding starch mixed with 1 spoon of wine. Salt, pepper, mix well. Strain the finished sauce through a sieve.
Place toasted bread on a plate, dip it in the sauce, place fillet on it, top with foie gras, garnish with slices of truffles. Serve with sauce.
As Peter Weil said “ Easy to remember. Impossible to forget! ”

In conclusion, this is one of the films in the documentary series about the outstanding composers of the world, the authors of which show the hidden connection between the work of great musicians and the culinary traditions of the regions in which they lived.
“Musical cooking. Gioachino Rossini ».

Recipe for Tournedo Rossini

Gioachino Rossini was not only a great composer, but also a lover of exquisite and tasty dishes. It is he who owns the recipe for “tournedos” - incredibly appetizing snack sandwiches.

Try to prepare Tournedo Rossini according to our recipe and once and for all decide what can be served with a glass of cold beer or first courses. An excellent dish that is both simple and elegant. You should definitely learn how to cook it.

Ingredients:

• white bread - 400 grams;
• beef - 400 grams;
• pork liver pate - 100 grams;
• tomato - 2 pieces;
• lemon - 1 piece;
• parsley;
• green salad;
• black peppercorns;
• salt.

Cooking method

• To prepare the dish you will need beef fillet. It is cut into thin slices and beaten with a kitchen hammer, after being wrapped in a bag.
• Coarse salt is ground in a mortar with black peppercorns, and pieces of meat are rubbed with this mixture.
• A piece of fat is melted in a frying pan. Heat it well and fry the beef slices for several minutes on each side.
• In another frying pan, fry pieces of white bread in butter.
• Tomatoes are washed and cut into thin slices.
• Lemon is doused with boiling water. Its slices will be a decoration for the tournedos.
• Place a leaf of green salad on a serving plate and a toasted slice of white bread on it. Place pieces of fried meat on the base and cover them with a piece of pork liver pate.
• A tomato and a slice of lemon are placed on the appetizer as a decoration. They give it juiciness and freshness. Lemon sourness perfectly emphasizes the taste of meat.

Serve Rossini tournedo with red wine for lunch or afternoon tea. Before serving, garnish with parsley and basil leaves.