Name: Tournedos Rossini: The 20-Minute Steak That Ends All Father’s Day Debates
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: French
Ingredients: 2 eye fillet steaks (about 200 g each, cut thick); 65 g bloc duck foie gras, well chilled; 2 thick slices brioche; 30 g butter, plus a splash of neutral oil; 60 ml Madeira or tawny port; 100 ml beef stock; Truffle salt and black pepper

Gioachino Rossini wrote thirty-nine operas and still found time to have the most extravagant steak in the French repertoire named after him. Tournedos Rossini is eye fillet on golden brioche, crowned with foie gras and glossed with a Madeira jus — the sort of dish that sounds like it needs a brigade of chefs and a marble kitchen.

It needs one pan and twenty minutes. The home cook’s secret is bloc de foie gras: it’s already perfectly cooked, so there’s no searing raw foie and no smoke alarm. You slice it cold and lay it over the hot steak, where the edges soften and just begin to melt. That moment is the whole dish.

The classic finish is shaved black truffle. A pinch of Margaret River truffle salt delivers the same idea without the truffle-hunting dog. And because the whole performance runs twenty minutes, there is ample time to locate the good red before the pan is even hot. This is not a dish for the cooking wine.

What you need

2 eye fillet steaks (about 200 g each, cut thick)
1 bloc Comtesse du Barry duck foie gras (65 g), well chilled
2 thick slices brioche
30 g butter, plus a splash of neutral oil
60 ml Madeira or tawny port
100 ml beef stock
Truffle salt and black pepper

Method

Pat the steaks dry and season with truffle salt and pepper.
Sear in a hot pan with the oil and half the butter, 3–4 minutes a side for medium-rare. Rest on a warm plate.
Toast the brioche slices in the same pan until golden on both sides.
Deglaze with the Madeira, scraping up the good bits, add the stock and reduce by half to a glossy jus. Swirl in the remaining butter.
Slice the chilled foie gras into two thick rounds with a hot, thin knife.
Stack: brioche, steak, foie gras. Spoon the jus over and finish with a last pinch of truffle salt. Serve immediately, while the foie gras is just starting to soften.

Feeding more dads than one? The 210 g bloc scales the show to six, and a foie gras slicer turns the cutting into a party trick of its own.