Tournedos Rossini

INGREDIENTS

Serves four:

• 50g butter

• 25g extra butter, cut into small cubes to finish

• 1 tbsp olive oil

• 4 slices of white bread, crusts removed

• 4 x 175g centre cut beef fillets (tournedos)

• salt and black pepper

• 4 x 50g slices of faux Foie Gras

• 2 tbsp port

• 1 tbsp brandy

• 1 tbsp Madeira

• 2 fresh black truffles, thinly sliced

• 190ml beef or veal stock

METHOD:

• Preheat the oven to approx 160C.

• Cut the slices of bread into circles a little larger than the beef tournedos. Heat half the butter and a little of the oil in a frying pan, add the bread and fry until golden brown on both sides. Drain

on kitchen paper and place on a heatproof serving platter.

• Meanwhile, heat the remaining butter and oil in another large frying pan. Season the beef with salt and pepper then add to the pan and saut

for 3 minutes on each side. Remove from the pan, place each on top of the fried bread and place in the oven to keep warm.

• Add the faux Foie Gras to the pan and saut for 1 minute on each side, depending on the thickness. Remove from the pan and place one

slice on each tournedos and return to the oven to keep warm.

• Add the port, brandy and Madeira to the pan and bring to the boil, scraping up any bits in the bottom of the pan, then boil until reduced by half. Add the stock and sliced truffles, bring back to the boil and continue to boil rapidly for about 5 minutes to reduce. Fold the cold butter cubes into the sauce and pour over the top of the tournedos and serve.

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