30 mins
Ingredients for Tournedos Rossini
Currently displaying quantities in US Imperial Measurements
How to Cook Tournedos Rossini
- 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.
GRAHAM'S HOT TIP:
The classic Tournedos Rossini requires the steak to be cooked rare (and I admit, this is the way I like it). If, however, you MUST cook your meat further, increase the cooking time to about 3-4 minutes on each side. Anything more than this and you'll be eating hard, chewy meat for the next week!!
What To Eat Tonight
Having a gang of friends in , or the whole extended family? Need a recipe that's easy to 'extend' to accommodate a bigger group? No problem!
Chicken breasts are thought by some people as being dry yet, properly prepared and cooked, nothing could be further from the truth.
Salads don't have to be plain and boring. Salads can be exciting and filling and simple to prepare. Take a look at some of the ones here.
Other Beef Recipes
Roast Beef varies only by the quality of the beef you purchase. Prime rib is cut from the forequarter and this succulent beef is ideal for roasting
Steak and blue cheese are a popular combination, and this delicious recipe features juicy flank steak topped with Spain's famous Cabrales blue cheese.
Lots of "Street Cred" for these delicious Streetwise Spicy Beef Pasties. With a hint of spicy paprika, chilli pepper and curried egg wash.