Tournedos Rossini - Bruno Albouze 

I've never seen a chef - any chef - so graciously reveal the real-world recipes and techniques of haute cuisine as you, Bruno. Merci!

Love the fast pace of your videos. Beautiful presentation, impeccable technique!

I'll never afford a meal like this, but, seeing it made is magnificent. An artist at work. It is very beautiful to watch. Maestro Rossini was also known to be a gourmet chef and invited many friends over for his meals. His music is enormous fun. Even Beethoven complimented him on The Barber of Seville. A compliment from our beloved LvB is as rare as hen's teeth.

Glad to see some budget conscious recipes on this channel.

Le plat, la vidéo, la présentation- un chef-d’œuvre. Merci, Chef et Bonne Année.

An artist at work.😋😋😋

Bravo!! Amazing recipe and for me you are one of the best chefs.

Some of the most timeless and historical divinity there is.

The cook on the meat is fantastic as always

My God, my mouth is watering, not for truffles and foie gras, but the tournedor in Madeira sauce with mushrooms I'm going to have to make. It is an unspeakable pleasure to watch this guy cook.

Bruno this is the peak of decadence and skill. So many complex flavours layered into that Madeira sauce. Wow

Thank you so very much chef. Replicated your recipe, and it was a great Christmas dinner. Absolutely delicious and luxe.

On est vraiment pas loin d'une recette Bocuse d'Or, beaucoup de techniques, utilisées correctement avec parcimonie pour un résultat solide et sans artifice. Bravo M. Albouze !

A Masterclass. Impeccable.

Une vraie master class, respect !

It looks definitely great! Thanks Bruno. It would take me 2 whole days in the kitchen just to prepare this dish. LOL

Looks wonderful, thanks Chef.

this is actually one one my top 3 favorite dish

Merci beaucoup pour cette grande leçon ! Je vous remercie beaucoup pour toutes vos recettes de cette année et j'ai hâte d'être à la prochaine. Mes meilleurs vœux pour 2023 !

Wow, this is the real deal alright. Congratulations and thank you so much for all the great recipes you have given us over the past years. Soon you will have 1 Million subscribers and you truly deserve it. I wish you all the best for 2023 and just keep doing what you're doing. We love it!!!

An excellent lesson in cleaning, trimming, and portioning the whole filet. Also; composing a roast from parts and wrapping in plastic which I've never seen done before. A concise master class for sure with this entire dish. Thank you Chef!

Great editing, Bruno. Works on many levels much like the tournedos.

OH la rosse ! ça c'est du Rossini pardi ! Joyeuses Fêtes et surtout " Bonne Année " ...

Wow! That is art!

Love foie gras.

Bruno! Any special events planned for 2023? Merci!

Master classe la meilleur recette et c est même réducteur de dire recette ce plat ce met est sublimé a son paroxysme n ayons pas peur des mots bravo chef 😀👍

Bruno merci pour cette magnifique recette, tu es vraiment un très très bon cuisinier ! Encore bravo chef.

Perfection on a plate.

Toujours un privilege et un plaisir de vous voir. Merci Chef, Bravo! Une tres Bonne Anee de la part de Carolina et Nicolae de Sydney, Australia.

I’ve been watching your videos for years Bruno - thank you for keeping the quality content coming / your passion is inspirational 🫡

Bravo Bruno

This is just epic.

Happy New Year Lord Bruno

Amazing.truly french.

Master Chef Buno Albuze another Master Piece Brilliant Elegant Your Signature in Every Dish you Demonstrate has no Comparison with your Repertoire Outstanding Touches Bravo 💯💥

Wow, this is real masterclass, like in a Michelin-star restaurant... 🤤

Preparing this dish at home is not for the faint of heart

Amazing! Insane cooking! Bravo

Is this dish legal? WoW incredible and elegant. 10/10 would eat.

Amazing dish! So tasty when all flavours comes to a balance

doesn't get much better, happy holidays chef!

Mon doux!!! My mouth is watering. Wish you had a restaurant nearby.

Great execution as usual and very nice in crediting chef Martino Ruggieri (Who is a true master) for the inspiration

Stupendous looking food. Absolute decadence

Oh my god. You are an artist.🔥🔥

Your cooking is so precise, like a math teacher 👌🏼

Wow that was inspiring. I can smell and taste and my mouth is watering.

Good old midnight snack. Thanks for the recipe.

Bruno the great! Thanks again.

Got most of this in the fridge, like most people, so I'll probably throw this together or some hamburger helper tonight, I'll see what the kids are in the mood for

Nice job, chef!!! Yet another masterpiece! Happy new year!!!

I would like to taste this dish before I die! 🥰

Finally Chef you are back! I love Rossini, being an operasinger!🎉 Merci!

one of the best in the world for sure. i did it much simpler haha...still good!

Filet Mignon is the fillet tip and NOT from the center

Good god! I've got to try this. Just need to find good foie gras and black truffle.

Happy Christmas my favorite family ❤️

Wow! Did Bruno win the lottery? 😆

what a nuclear blast to end this year, papa. i am in awe. no joke. the part where the truffles become even more truffled....

Bravo!!!!! 👏👏👏👏

Food Artist . Everyone of your damn recipes looks good af

Superb ❤️❤️❤️

Merci pour la recette chef

Great recept 🙂 You are a great chef Bruno. I am an amatör. I will never manage to do such luxury food 🤭 It is for professionals.

My dinner tonight.

Bravo Chef 👨‍🍳 👍🏻🇨🇭 🇫🇷

Wow!!! master chef just wondering what’s the name or brand of the meat glue?

If Frenchness reached level 100. Sadly I live so far away, otherwise I had asked you, if you could send me some of your famous and beloved lemon confect. :D

Amazing!

Damn, I wish I could cook so well and skillful.

Wish that someone could see the look on my face. True food artist.

Thank you Chef!

Wow.

I kind of miss some sort of fresh herb to finish the plate.

im putting a thumbs up.for Bruno Albouze.well done bruno.from the disabled chef.👍

Foie gras chateaubriand black truffle sandwhich

What is meat glue?

Wow wonderful explanation

Do you sear the steak just for 3 minutes per side and let it rest? No putting it into the oven?

This is God’s personal Chef….

Good work , Look so yummy

Hummm delícia vou fazer

I need to make this!!!!!

Chef that’s just food porn you’re killing me. You’re the best!

Magnifique et delicious.

had the Michelin guy round on my first day at sopwell house did his dish steak might of been a type of tourni dish he was happy... phew I was told that night while I was on the GArill section f*** up more than 2 steaks your gone.... I passed ... i passes the test but the hotel was an awful place to work treated like cattle... wonder if its gotten better since I left... this dish brings the only good memories I had ....

Perfect dish

Complimenti

Grande Chef!!!!!

you cannot fake that look of satisfaction when tasting to proof the product #MAYOULIVINTERESTINGTIMESANDTASTES

this meat glue really does glue it. is there any change in texture or taste with the glue?

🥰🥰🥰🥰🥰thanks for sharing have happy new year 2023 lilo🥰🥰🥰🥰

a true magician

Oh foie gras…. ❤ 😍😋😚😋😚😍😍😍😋🥰🥰😍😍😍

Magnifique!

Incredible!

c'est tellement sophistique et elegant que le pain de mie parait etre un intrus!! En tout cas je ne sais pas si tu trouves de tels ingredients a San Diego, mais a San Jose je ne saurais meme pas ou chercher!

Superb !…❤

If I ordered this dish in a restaurant then for the rest of the month I would have to eat ice with a side of water