Tournedos Rossini with red wine jus
Tournedos is a slice from the fillet in a neat round shape. Foie gras and truffles are usually used in this recipe, substituted here with liver pâté and mushrooms.
- 4 tournedos steaks, trimmed
- 4 slices white bread
- 125g butter
- 1 tbsp oil
- salt and pepper
- 4 discs liver pâté approx. 5mm thick
- 3 very thinly sliced chestnut mushrooms (or shaved truffles, if you’re feeling flush!)
- 4 tsp cold butter
- For the jus
- 2 tsp olive oil
- 2 shallots, finely chopped
- 100ml port
- 100ml red wine
- 1 small sprig rosemary
- 1 bay leaf
- 400ml beef stock
- 1 tbsp butter
- pinch sugar
- pinch salt
- For the jus: Put the olive oil in a large frying pan over a medium heat and fry the shallots for about 10 mins until caramelised.
- Add the port, wine and herbs and simmer for 10 mins, or until reduced by half.
- Add stock and continue to cook until reduced by half again, to a consistency that will coat a spoon.
- Strain and discard shallots and herbs.
- Transfer to a new pan and bring to the boil.
- Remove from the heat and whisk in the butter, season to taste. Keep hot.
- For the tournedos: Trim a slice of bread to match each steak. Melt half the butter and the oil in a frying pan and fry the bread over a moderate heat until crisp and golden.
- Set aside on a warmed plate covered with greaseproof paper.
- Add half the remaining butter to the pan.
- When hot add the steaks.
- Cook for 2-3 mins each side until browned all over and rare inside.
- Remove and place each on a slice of fried bread. Keep warm.
- Heat remaining butter in a small pan, add pâté slices and cook until browned.
- Place a slice of pâté on each steak.
- Add mushrooms slices to the pan and cook over a high heat until browned and top each steak with a couple of pieces.
- Finally, top each with 1 tsp cold butter.
- Serve with the jus.