Tournedos Rossini

Serves: to serve 4

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Ready In: 30 mins

1 tablespoon - butter

1 tablespoon - olive oil

4 slices x 3 oz (½") - foie gras (duck or goose)

4 slices - white bread

4 x 8 oz - beef tournedos

3 cloves - garlic

2 small - truffles (or substitute cêpes or other mushrooms)

- salt and pepper

FOR THE SAUCE

1 tablespoon - port

2 tablespoons - brandy

2 tablespoons - Madeira

4 fl oz - beef or veal stock

Mix the butter and the olive oil in a hot frying pan. Season the tournedos with salt and freshly-ground pepper and fry rapidly to seal. Cook for 2-3 minutes on each side until the steaks are crusted on the outside but rare inside. Remove from the pan and set aside in a warm (not hot) oven.
Using the same pan, rapidly fry the slices of foie gras, until just caramelised (about 1 minute on each side). Remove, place them on absorbent paper, and keep them warm with the meat. Do not discard the juices in the pan.
For the sauce, deglaze the pan used for the meat and foie gras with a the port, brandy, Madeira and beef or veal stock. Allow to reduce.
Meanwhile, peel and chop the garlic. If you are using truffles, slice them very finely. If you are using cêpes or other mushrooms, finely chop them. Braise the truffles, cêpes or mushrooms, and the chopped garlic in a separate pan with a little butter and a spoonful of Madeira. Add the sauce to this pan and allow to simmer for about three minutes.
Meanwhile, remove the crusts from the bread, cut them to the same size as the meat and toast them. Place each cooked tournedos on a slice of the toast and top with a slice of fois gras. With a slotted spoon lift out the truffles/mushrooms and place round the edges of the tournedos. Cover with sauce and serve immediately with Braised Leeks and Potato Gratin.