Mouthwatering!

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This Tournedos Rossini recipe does nothing to dispel the belief that classic French food is spectacularly rich and decadent. The joy lies in the fabulously heady, umami beef stock that is transformed into a glistening Madeira sauce, drizzled lovingly over perfectly cooked beef fillet and a slice of golden foie gras. All of this is served atop a slice of day old toast to soak up all those beefy juices, and finished with a few truffle shavings for good measure.

Tournedos Rossini

Serves 4

Total time: 50 minutes, plus 3.5 hours to make the beef stock

Ingredients

Tournedos Rossini

3 lbs fillet steak, cut into 4 equal pieces

4 oz of unsalted butter (one stick)

4 slices of stale bread, (1 day old)

4 slices of foie gras, 1.75 oz each

1 black truffle, fresh, thinly sliced

sea salt

freshly ground black pepper

Beef Stock (Makes about 2.5 quarts)

1 1/4 lb of beef bones

1/2 beef shank, small

1/2 oxtail

1 onion, peeled and halved

1 large carrot, halved lengthways

1 celery stick

1 dried shiitake mushroom, large

1 dried porcini mushroom, (1/2 oz in weight)

1/2 garlic bulb, cloves unpleeled

1 bouquet garni

10 fennel seeds

10 black peppercorns

1 star anise

1/2 cup of Madeira

1/2 of soy sauce

3 quarts water

Madeira Gravy (Makes 1 1/4 cups)

1 oz of shallots, chopped

2 oz of butter (1/2 stick or 4 tbsp)

1/2 cup of Madeira

1 quart beef stock

sea salt

freshly ground black pepper

Directions

Preheat the oven to 400°F

Beef Stock

For your gravy. Lightly roast the bones, beef shank and oxtail in the oven for about 30 minutes. Add the onion to a dry pan, cut-side down, over a high heat and leave until very dark brown, almost burnt.

Place the spices in a small cheese cloth bag and add to a large pan with the remaining ingredients (including the roasted meat and bones). Bring to a gentle simmer. Skim of any foam that rises to the surface and cook for 3 hours, skimming every 30 minutes or so. The trick here is to simmer at a bare roll and skim any impurities regularly for a nice clean stock.

Without moving the pan, turn off the heat and gently ladle the broth out of the pan through a very fine sieve, taking care not to disturb the base too much. This recipe makes around 2-2.5 quarts of stock so you can reserve or freeze what isn't needed for this recipe.

Madeira Gravy

Soften the shallots in 1 tbsp of the butter. Add the Madeira and cook until reduced to a glaze.

Add the 1 quart of beef stock and reduce by three quarters until you reach a nice gravy consistency. Whisk in the remaining butter and season to taste.

The Toast

Heat half the butter in a skillet or frying pan over a medium heat and fry the bread slices on both sides until golden. Arrange the fried bread on a serving platter and set aside.

The Steaks

Season the steaks then heat the remaining butter in the skillet, still over a medium heat, and cook them for about 3 minutes on each side, until medium-rare. Remove from the pan, loosely cover with foil and allow to rest in a warm place for 10 minutes.

Foie Gras

Clean the skillet and heat it again, this time over a high heat. Season the slices of foie gras and sear for 1 minute on each side until deep golden brown.

Plating

Place a steak on each bread slice, arrange the foie gras on top and cover with the thinly sliced truffle. Heat approximately 3/4 cup of the Madeira gravy and pour over all portions to serve.

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