Filet steaks with foie gras, truffles, and Madeira sauce (Tournedos Rossini) from Mastering the Art of French Cooking, Volume One (page 299) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef bouillon or mushroom essence for part of stock, and cornstarch for arrowroot.

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