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Tournedos Rossini sliders at Holsteins Shakes & Buns

The mini burger is elevated at Holsteins new outpost in South Coast Plaza

Tournedos Rossini sliders at Holsteins Shakes & Buns

Holsteins Shakes & Buns elevates the common mini burger into tournedos Rossini sliders with a bit of savoir faire. Would you expect anything less from South Coast Plaza’s most recent epicurean addition?

“This is a play on the classic French tournedos Rossini dish – beef tenderloin with foie gras and Perigourdine [truffle] sauce,” says founding chef Anthony Meidenbauer. “We obviously put our fun play on the classic and made it into a slider.”

While this starter was once available at Holsteins’ Las Vegas outpost inside The Cosmopolitan hotel, it is now served exclusively to Orange County diners.

Meidenbauer and partner Billy Richardson’s attention to quality ingredients help set Holsteins’ burgers apart from lesser bar fare.

Medallions of Hudson Valley-sourced foie gras are seared just seconds before the sliders leave the kitchen. The juicy patties come served between baby brioche buns with a pinch of peppery arugula and a side ramekin of béarnaise dipping sauce. “Our regular burger is a blend of USDA choice chuck, brisket and 21-day, dry-aged rib eye,” Meidenbauer says. “We have it ground slightly coarser than most places to give it a bit more bite, reminiscent of a great steak.”

Holsteins Shakes & Buns at Bloomingdale’s, South Coast Plaza, 3333 Bristol Street, Costa Mesa, 714.352.2525  :: holsteinsburgers.com

Béarnaise Sauce
3 large egg yolks
1 tsp. lemon juice
1 Tbsp. wine reduction*
1 tsp. tarragon
1 lb. butter, clarified
Worcestershire sauce, Tabasco sauce, salt, and pepper, to taste.

Heat clarified butter to 140 degrees Fahrenheit. Set aside.
Create a double-boiler using a medium saucepan filled partially with water and a medium stainless steel bowl. Add egg yolks, lemon juice and wine reduction in the bowl, then blend with a wire whisk until smooth.
Place over heat and whisk slowly until the mixture thickens. Lower heat and slowly incorporate the clarified butter in a small stream. Continue until butter is emulsified.
Turn off heat and season with Tabasco, Worcestershire sauce, salt, and pepper

Wine reduction
2 Tbsp. shallots, minced
1 tsp. chervil
2 tsp. tarragon
¼ cup Champagne vinegar
½ cup white wine

In a small saucepan, add wine and vinegar. Reduce by half on medium heat. Once reduced, add the remaining ingredients and simmer for 10 minutes. Remove from heat and cool

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