Here’s a twist on the classic Tournedos Rossini. I’ve substituted a slice of packaged pate mousse for the fresh foie gras, made a version of duxelles to stand in for sliced black truffle, and used ruby Port rather than Madeira for a reduction sauce. 

We paired it with grilled asparagus and a rich Pinot Noir for a heavenly dinner. 

Recipe: Filet Rossini
Serves 4 

4 slices French bread, sliced on the diagonal, about 1/2″ thick, toasted
1 cup ruby Port
1/4 cup balsamic vinegar
1/2 pound cremini mushrooms, trimmed, brushed clean and roughly chopped
2 shallots, peeled and chopped
3 cloves garlic, minced
1/4 cup olive oil
Kosher salt and freshly ground pepper
4 ounces packaged pate mousse
4 6-ounce beef filets, trimmed 

Make the sauce by combining the ruby Port and vinegar in a small saucepan over medium heat. Bring to a boil, then reduce the heat and simmer for about 30 minutes, until reduced, thick and syrupy. Set aside to cool. 

In a large saute pan, heat olive oil over moderate heat. Add mushrooms, shallots and garlic and saute until all the liquid has evaporated and mushrooms are nicely browned, being careful not to burn the garlic. Add mixture to the bowl of a food processor and pulse quickly until finely chopped, but not pureed. Return to pan and allow to cool. 

Season and grill the filets to taste. When done, set aside to rest while you gently reheat the sauce and mushrooms. Place one toast on each plate, top with a slice of the pate mousse, then the mushrooms, then the steaks. Drizzle the Port sauce over the top of each and serve. 

Wine Pairing: Any of these would definitely do the trick!

Stoller 2007 Pinot Noir Dundee Hills JV ($25). Pretty and appealing for its delicate, pure red berry and cherry fruit, aromatic warm spices and floral notes, and lingering finish. Ready to drink now and over the next 5-7 years. Locate this wine online or in your area.

CrossBarn 2008 Pinot Noir Russian River Valley ($35). A Paul Hobbs wine, this one is a knockout. With layers of red cherry, raspberry, sweet earth, exotic spices, pipe tobacco and a long, smooth, mouthwatering finish. Should age quite nicely, too. Ready to drink now and over the next 5-7 years. Locate this wine online or in your area.

Adelsheim 2008 Pinot Noir Willamette Valley Elizabeth’s Reserve ($48). An elegant, lovely wine, with layers of aromatic floral, red raspberry, delicate red cherry, a touch of fresh tobacco and baking spices notes that linger on the balanced, supple finish. Ready to drink now and over the next 6-8 years. Locate this wine online or in your area.

Black Kite Cellars 2008 Pinot Noir Anderson Valley Stony Terrace ($52). One of the biggest, ripest (and high-ish alcohol) Pinot Noirs I think I’ve ever tasted from Anderson Valley, but it worked with the filets. Offering loads of intense black cherry aromas and flavors, with accents of rose petal, vanila, toast and spicy dark chocolate, and a long, lush finish. Ready to drink now and over the next 4-5 years. Locate this wine online or in your area.