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Tournedos Rossini

Tournedos Rossini is a traditional French recipe for a classic dish of beef steak served on top of bread spread with pâté that's served with a rich mushroom sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Tournedos Rossini.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

1

Rating:

Tags : Sauce RecipesBeef RecipesFrench Recipes

The term 'tournedos' typically relates to a single serving of beef steak. Here, it's converted into a luxurious dish, served topped with mushrooms on a bed of bread and pate with a red wine sauce. The dish is named after 19th-century composer Gioachino Rossini. Its invention is attributed to either French master chef Marie-Antoine Carême, Adolphe Dugléré, or Savoy Hotel chef Auguste Escoffier. The original recipe called for foie gras, but I've substituted more bird-friendly duck liver pâté. I've substituted closed cap mushrooms for the original black truffles, but summer truffles would also make a good substitute.

Ingredients:

500g fillet steak, at room temperature
5–6 closed cap mushrooms, sliced
Slightly stale bread, cut to rounds (preferably the same size as the steak) and toasted
Pâté, cut like the bread (preferably duck or goose liver)
3 tbsp olive oil
5 tbsp butter

For the sauce:
1 garlic clove, unpeeled
Small glass of red wine
Splash of balsamic vinegar
500ml beef stock

Method:

Place a heavy-based frying pan over medium heat. Add half the olive oil and butter and when the butter is foaming add the mushroom slices.

Whilst the mushrooms are frying, cook the stakes. Place another heavy-based frying pan over very high heat. Add the remaining olive oil and butter. Season the steak to taste and fry for 3 minutes per side. You are looking for a nice bounce to the meat when pressed with a thumb; which will keep it medium–rare. Remove the meat with tongs and set aside to rest on a hot plate whilst you prepare the sauce.

Add the garlic clove to the steak pan and deglaze with wine. When this has reduced and is nice and syrupy add the stock and vinegar and bubble fast to reduce this liquid down.

Check for seasoning, remove the garlic cloves and add the mushrooms from the other pan.

Season the meat with salt and add any meat juices from the plate to the sauce.

To assemble, place a slice of crusty bread on the plate. Top this with the pâté, sit the meat on top then spoon over the mushroom sauce. Serve.