T Tournedos Rossini was the main entree of the Escoffier class (french chef who wrote a 5000 recipe cookbook/manual cooking class late 1890-early 1900's). It was a crouton toasted in duck fat, covered by a fabulously delicious beef tenderloin medallion with foie gras lightly seared. Foie Gras is duck liver and quite sweet.
Class was held at the beautiful Mission Hill winery overlooking the OK valley. Centel -my designated driver-on phone beside the fireplace. From 11 a.m. to 2:30 pm, we consumed 5 courses with 5 wines. 
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