Tournedos Rossini is one of the maximum famous steak dishes, and turned into created and named in honour of the Italian composer Gioachino Antonio Rossini by the 19th-century chef Casimir Moissons, one of his close pals. Rossini turned into a pal, critic and supporter of a few of the finest cooks of his time, and turned into known as a truly knowledgeable connoisseur and an similarly done cook dinner. Steak, foie gras, desserts and gravy on toast. It become usually going to work.
TOURNEDOS ROSSINI
- 4 slices of foie gras, 50g each
- 1 black truffle, fresh, thinly sliced
- sea salt
- freshly ground black pepper
- 1kg fillet steak, cut into 4 equal pieces
- 100g of unsalted butter
- 4 slices of stale bread, (1 day old)
BEEF STOCK (MAKES ABOUT 2.5L)
- 1/2 oxtail
- 1 onion, peeled and halved
- 1 large carrot, halved lengthways
- 500g of beef bones
- 1/2 beef shank, small
- 125ml of soy sauce
- 3l water
- 1 celery stick
- 10 fennel seeds
- 10 black peppercorns
- 1 star anise
- 1 dried shiitake mushroom, large
- 1 dried porcini mushroom, (10g in weight)
- 125ml of Madeira
- 1/2 garlic bulb, cloves unpleeled
- 1 bouquet garni
MADEIRA GRAVY (MAKES 300ML)
- sea salt
- 125ml of Madeira
- 1l beef stock
- freshly ground black pepper
- 30g of shallots, chopped
- 50g of butter
- Preheat the oven to 200°C/gas mark 6
- begin by using making the beef stock to your gravy. lightly roast the bones, red meat shank and oxtail within the oven for about half-hour. upload the onion to a dry pan, reduce-side down, over a excessive warmness and depart till very darkish brown, nearly burnt
- area the spices in a small muslin bag and add to a huge pan with the ultimate elements (together with the roasted meat and bones). carry to a mild simmer. Skim of any scum that rises to the surface and cook for three hours, skimming each 30 minutes or so. The trick here is to simmer at a bare roll and skim any impurities frequently for a pleasant clean stock
- without moving the pan, flip off the warmth and gently ladle the broth out of the pan through a totally nice sieve, taking care not to disturb the base too much. This recipe makes round 2–2.5l of inventory so that you can reserve or freeze what isn't needed for this recipe
- To make the Madeira gravy, soften the shallots in 10g of the butter. add the Madeira and cook dinner till decreased to a glaze
- upload the 1l pork stock and decrease by way of three quarters till you reach a nice gravy consistency. Whisk in the last butter and season to taste
- subsequent put together the toast. heat half of the butter in a skillet or frying pan over a medium warmth and fry the bread slices on both aspects till golden. arrange the fried bread on a serving platter and set apart
- Season the steaks, then warmness the final butter within the skillet, nonetheless over a medium warmness, and prepare dinner them for about three minutes on every aspect, until medium-rare. eliminate from the pan, loosely cowl with foil and allow to relaxation in a heat place for 10 minutes
- easy the skillet and warmth it once more, this time over a high warmth. Season the slices of foie gras and sear for 1 minute on each aspect until deep golden brown
- area a steak on every bread slice, set up the foie gras on pinnacle and cowl with the thinly sliced truffle. heat about 200ml of the Madeira gravy and pour over to serve
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