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Tournedos Rossini

4 people
Moderate

Prep time
20 mins

Cook time
10 mins

Total time
30 mins

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

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Ingredients

1kg Galician fillet steak, cut into 4 equal pieces
150g of unsalted butter
Olive oil
4 slices of coca bread, cut into round discs with a pastry cutter
4 slices of foie gras, 50g each
1 fresh black truffle
Sea salt and black pepper
For the amontillado sauce:
2 shallots, finely chopped
1 sprig of thyme
1 tbsp olive oil
150ml amontillado sherry
250ml veal jus
25g unsalted butter, diced
Salt to taste

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Introduction

Our Tournedos Rossini recipe takes inspiration on classic French food for a rich and decadent dish using some of our most popular ingredients that we sell at Basco. Perfectly cooked Galician beef fillet is sat on toasted coca bread to soak up all those beefy juices, topped with a slice of pan-fried foie gras and drizzled with a velvety Amontillado sherry sauce. All of this finished with fresh black truffle shavings for good measure.

Method

Start by making the amontillado sauce, heat the oil in a saucepan and gently fry on a moderate heat the shallots and thyme until really soft, about 10 minutes. Increase the heat, add the sherry and reduce the liquid by half. Add the veal jus and reduce the liquid by half again, season with salt and strain through a fine sieve, making sure you press the shallots well. Allow to cool and set aside.
Melt 50g of the butter in a frying pan over a medium heat and fry the coca bread slices on both sides until golden brown.
Season the steaks, clean the frying pan and heat some oil still over a medium heat, and cook the fillets for about 3 minutes on each side until medium-rare, adding the remaining butter on the last minute to baste the fillets all over. Remove from the pan, loosely cover with foil and allow to rest in a warm place for 5 minutes.
Clean the frying pan 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.
To serve, bring the sauce to a simmer before adding the diced butter a little at a time, whisking until fully combined. Place a steak on each coca bread slice, arrange the foie gras on top and cover with thinly sliced truffle shavings, drizzle the amontillado sauce all over and serve.