Also known as Beef Rossini, it is a popular steak dish that originated in France. The rich and decadent dish is made from filet mignon (beef tournedos), first pan-fried in butter and then served on a crouton.
- 4 middle cut perfectly trimmed fillet steaks
- 1 pinch salt
- 1 pinch ground pepper
- 2 tbsp vegetable oil
- 4 crisp croûtes , 8cm oven-baked round, ½ cm thick and completely flat
- 100 ml port
- 100 ml madeira
- 4 shallots, finely sliced
- 600 ml beef or veal stock , well reduced
- 50 ml truffle essence
- 100 g ice-cold unsalted butter
- 200 g good quality liver pate
- 1 large summer truffle
- 1 gram gold leaf
- 28 medium asparagus heads, 5cm in length, all the same shape cooked
- 20 baby Jersey Royals , simmered in goose fat ‘til soft, then sautéed to get a nice colour
- 200 g baby spinach leaves, lightly sautéed
- 20 x 1.5cm cubes of carrot, cooked in orange juice and chicken stock, then glazed
- Heat the oil and season the steaks really well.
- Brown well on all sides and cook until you reach the required level.
- Rest well.
- Place the shallots, port and Madeira into a saucepan and ignite.
- Reduce by half, add the stock, simmer gently until nicely reduced, then strain.
- Add truffle essence, chopped fresh truffles, salt and ground pepper to taste and a little cold butter off the heat to give the sauce a nice shine; keep warm and covered.
- Carefully spread the croute with some liver pate and sprinkle with chopped truffles.
- Spread the drained spinach into a cutter 2cm bigger than the croute, then top with croute.
- Place the asparagus spears, carrots and potatoes evenly around the plate.
- Top the croute with the steak and spoon over the shiny sauce. Immediately top with a circle of pate, slices of truffle and gold leaf and serve straight away.
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