Tournedos Rossini
This Tournedos Rossini recipe from Richard Turner 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 stale toast to soak up all those beefy juices, and finished with a few truffle shavings for good measure. This recipe is taken from PRIME: The Beef Cookbook by Richard H. Turner, published by Mitchell Beazley. Photography by Paul Winch-Furness.
Ingredients
Tournedos Rossini
- 1kg fillet steak, cut into 4 equal pieces
- 100g of unsalted butter
- 4 slices of stale bread, (1 day old)
- 4 slices of foie gras , 50g each
- 1 black truffle , fresh, thinly sliced
- sea salt
- freshly ground black pepper
Beef stock (makes about 2.5l)
- 500g 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 , (10g in weight)
- 1/2 garlic bulb , cloves unpleeled
- 1 bouquet garni
- 10 fennel seeds
- 10 black peppercorns
- 1 star anise
- 125ml of Madeira
- 125ml of soy sauce
- 3l water
Madeira gravy (makes 300ml)
- 30g of shallots , chopped
- 50g of butter
- 125ml of Madeira
- 1l beef stock
- sea salt
- freshly ground black pepper
Method
1
Preheat the oven to 200°C/gas mark 6
2
Start by making the 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
3
Place all the ingredients in a large pan and bring to a gentle simmer. Skim of any scum 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
4
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 2–2.5l of stock so you can reserve or freeze what isn't needed for this recipe
5
To make the Madeira gravy, soften the shallots in 10g of the butter. Add the Madeira and cook until reduced to a glaze
6
Add the 1l beef stock and reduce by three quarters until you reach a nice gravy consistency. Whisk in the remaining butter and season to taste
7
Next prepare 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
8
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
9
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
10
Place a steak on each bread slice, arrange the foie gras on top and cover with the thinly sliced truffle. Heat approximately 200ml of the Madeira gravy and pour over to serve
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Tournedos Rossini
