Fijian-style Tournedos Rossini

Ingredients

In this Fijian adaptation, the traditional Tournedos Rossini is given a tropical twist. The original dish features beef medallions topped with foie gras and served on a bed of bread, accompanied by a rich Madeira sauce. In the Fijian version, the bread is replaced with a bed of tropical fruits, such as pineapple, mango, and papaya, which adds a refreshing and vibrant element to the dish. Additionally, the sauce is infused with Fijian spices and herbs, giving it a distinct island flavor. We alse have the original recipe for Tournedos Rossini, so you can check it out.

• 4 beef tenderloin medallions (200g each) (7 oz) 4 beef tenderloin medallions (200g each) (7 oz)
• 4 slices of foie gras (50g each) (1.8 oz) 4 slices of foie gras (50g each) (1.8 oz)
• 1 pineapple, peeled and sliced 1 pineapple, peeled and sliced
• 1 mango, peeled and sliced 1 mango, peeled and sliced
• 1 papaya, peeled and sliced 1 papaya, peeled and sliced
• 2 tablespoons butter (30g) 2 tablespoons butter (30g)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• Salt and pepper to taste Salt and pepper to taste
• For the sauce: For the sauce:
• 1 cup beef stock (240ml) 1 cup beef stock (240ml)
• 1/4 cup red wine (60ml) 1/4 cup red wine (60ml)
• 1 tablespoon soy sauce (15ml) 1 tablespoon soy sauce (15ml)
• 1 tablespoon honey (15ml) 1 tablespoon honey (15ml)
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon minced garlic 1 teaspoon minced garlic
• 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh thyme

Nutrition

• Calories: 480 kcal / 2010 KJ
• Fat: 32g (Saturated Fat: 12g)
• Carbohydrates: 15g (Sugars: 12g)
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Season the beef medallions with salt and pepper on both sides.
3. 3.
   Heat the butter and olive oil in a skillet over medium-high heat.
4. 4.
   Sear the beef medallions for 2-3 minutes on each side until browned.
5. 5.
   Transfer the beef medallions to a baking dish and place a slice of foie gras on top of each medallion.
6. 6.
   Bake in the preheated oven for 5-7 minutes for medium-rare doneness.
7. 7.
   Meanwhile, in the same skillet, add the beef stock, red wine, soy sauce, honey, grated ginger, minced garlic, and chopped thyme. Bring to a simmer and cook for 5 minutes to reduce the sauce.
8. 8.
   Arrange the sliced pineapple, mango, and papaya on serving plates.
9. 9.
   Place a beef medallion with foie gras on top of the fruits.
10. 10.
    Drizzle the reduced sauce over the medallions.
11. 11.
    Serve immediately and enjoy the fusion of flavors.

Treat your ingredients with care...

• Foie gras — Make sure to use fresh, high-quality foie gras for the best flavor and texture. Sear it briefly to maintain its creamy consistency.
• Tropical fruits — Choose ripe and juicy fruits for a burst of sweetness. Adjust the quantity and selection of fruits based on personal preference and availability.

Tips & Tricks

• For a more intense flavor, marinate the beef medallions in a mixture of soy sauce, ginger, and garlic for 30 minutes before cooking.
• If foie gras is not available, you can substitute it with seared duck liver or omit it altogether for a lighter version.
• Adjust the cooking time based on your preferred level of doneness for the beef medallions.
• Serve the dish with a side of steamed rice or roasted potatoes for a heartier meal.
• Garnish with fresh herbs, such as cilantro or parsley, for an added touch of freshness.

Serving advice

Serve the Fijian-style Tournedos Rossini on individual plates, placing the beef medallion with foie gras on top of the bed of tropical fruits. Drizzle the reduced sauce over the medallions and fruits. Accompany the dish with a side of steamed rice or roasted potatoes for a complete and satisfying meal.

Presentation advice

Arrange the colorful tropical fruits in an attractive manner on the plate, creating a vibrant backdrop for the beef medallion. Place the foie gras on top of the medallion, allowing it to melt slightly and enhance the visual appeal. Drizzle the sauce strategically around the plate for an elegant finishing touch.