Tournedos Rossini on jerusalem artichoke puree with wild mushrooms

Tournedos Rossini on jerusalem artichoke puree with wild mushrooms

New year dinner, course 3:  My best friend Thomas loves tenderloin beef and foie gras so it was a no brainer to include this dish in the menu. I tried to combine the main ingredients with the earthy and nutty flavors of the jerusalem artichoke and mushrooms.

Jerusalem artichoke puree

  • Jerusalem artichokes
  • Double cream
  • Butter
  • Salt & pepper
  • Nutmeg

Peel the jerusalem artichokes and chop into halves. Cover with water and add plenty of salt. Cook for about 10 min. Drain the water and cock for another 5 minutes with a small amount of double cream. Puree with a blender. Add butter to a small frying pan, cook until golden brown. Add the brown butter to the puree and season with salt, pepper and nutmeg.

Tarragon butter sauce

  • Butter
  • Tarragon vinegar
  • White vine
  • Fresh tarragon
  • Salt & pepper

Melt butter in a pan, add a small amount of tarragon vinegar. Add a splash of white vine. Finally add the tarragon. Season with salt & pepper.


  • Your mushrooms of choice
  • Butter
  • Salt & pepper

Clean the mushrooms with a brush. Preheat a pan, add oil and fry for a couple of minutes. Finally ad butter and season with salt & pepper.

Tournedos Rossini & Assembly

  • Whole beef tenderloin
  • Whole foie gras lobe

Clean the tenderloin and cut into equally sized steaks, season with salt and pepper and pan fry medium-rare.

Cut the foie gras into slices and turn in the chopped hazelnuts, season with plenty of salt and pepper.  Pan fry until crisp on the outside.

Create a small circle of the puree in the center of the plate, place the steak on top of the puree and the foie gras on top of the steak. Place the mushrooms around the plate and finally pour some of the tarragon butter around as well.


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