Boeuf Rossini, also known as Tournedos Rossini, is a classic French dish that’s as French as baguette, La Marseillaise and snobbish people. Of course @langelus.sg serves it, and of course I ordered it without so much as a second glance at the rest of the menu, sixty six dollar price tag be damned.⠀
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Boeuf/Tournedos Rossini is a decadent dish that calls for a filet mignon to be pan fried in butter, served on a crouton and topped with a slice of foie gras before everything gets garnished with slices of black truffle & a drizzle of Madeira demi-glace. L’Angelus does take it slightly further with the addition of a mushroom duxelles and combining the truffle with the Madeira sauce, and it works wonderfully.⠀
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Filet mignon tends to be a less flavourful cut due to the lesser fat content running through the filet, but this steak had no such problems. It was seasoned spectacularly, and the addition of the savoury Madeira sauce made sure the filet was phenomenal. However, just like with the red wine sauce, the Madeira sauce was a little too runny and should’ve been reduced more.⠀
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Slightly subpar sauces aside, the other accompaniments to the filet were flawless. The mushroom duxelles was unarguably umami with a charming chewiness, and the flawless foie gras was just as good here as it had been on the appetiser: perfectly seared & a hedonist’s heaven. ⠀
Perhaps the most exceptional element on the plate is the crouton, the foundation upon which everything was built upon. It was skilfully toasted and it retained its crustiness right till the very end, with the last bit still staying slightly crisp. It withstood the moisture from the mushrooms, juices from the steak and the Madeira sauce excellently. Trying to load the foie gras, steak and duxelles onto the crouton for a one biter is logistically challenging, but the effort is well worth the breathtaking bite into heaven.