Tournedos Rossini (S1 Ep6)

Tournedos Rossini

 

Ingredients

 

1 tbs Butter

1 tbs Olive oil

4 x 50g slices of foie gras no more than a cm in width

4 slices of good quality white bread again about a cm in width

4x 200g beef fillet steaks.  Go for the centre cut if you can

2cloves of garlic very finely sliced

1tbs port

2tbs brandy

2tbs Madeira

100 ml of veal stock or very dark beef stock

1 truffle

 

Method

1. Add the oil and butter to a hot skillet or frying pan. Season your steaks with salt and pepper on both sides.
2. When the butter is foaming add the steaks and cook on a high heat for 2-3 minutes on each side until the meat is nicely sealed.  Remove from the pan and keep warm.
3.  Add the slices of foie gras to the hot pan and just sear them very quickly then remove from the pan and place on kitchen paper.
4. Deglaze the pan with the port, brandy and Madeira.  Once you have got all that lovely flavour out add the stock and turn the heat down.  Let the sauce bubble away until it starts to thicken.
5. In a different pan add a splash of Madeira and the garlic then add the truffle in very thin slices.  Braise gently for a couple of minutes then add the reduced sauce to the pan.
6. Toast your bread
7. Place each steak on the toast with the foie gras on top then pour over the truffle sauce.  I finish with a little chopped chervil but you can leave it and just tuck in.