15 mins
Fillet Steaks in Madeira Sauce (Simple Tournedos Rossini)
Recipe by Graham
You'll fine the 'traditional' recipe for this classic French dish under Tournedos Rossini. However, I recognize that the cost of this can be prohibitive and that the difficulty factor is higher than you may be comfortable with. Also, depending on where you live, it's not always easy to get hold of raw foie gras.
For all those reasons I've offered this alternative, less expensive (and easier), Fillet Steaks in Madeira Sauce (Simple Tournedos Rossini) recipe that is equally acceptable if you are entertaining.
Tournedos Rossini 
Trio of Scallops Ingredients for Fillet Steaks in Madeira Sauce (Simple Tournedos Rossini)
Currently displaying quantities in US Imperial Measurements
How to Cook Fillet Steaks in Madeira Sauce (Simple Tournedos Rossini)
- Wash and finely chop the mushrooms. Melt half the butter in a pan, add the mushrooms and fry gently until golden. Transfer to a heatproof dish, slice the pate into 1" (2.5cm) rounds and add to the dish. Spoon over half the Madeira and season with salt and freshly-ground pepper to taste. Place over a pan of hot water to heat through gently.
- Season the steaks with salt and freshly-ground pepper to taste. Melt the remaining butter in a frying pan (skillet) add the steaks and cook for 2-3 minutes on each side.
- Place the tournedos on a serving plate, spoon chopped mushroom over each then top with a slice of pâté. Spoon some sauce over and serve immediately with Braised Leeks and Potato Gratin.
GRAHAM'S HOT TIP:
The classic Tournedos Rossini (Fillet Steaks in Madeira Sauce) requires the steak to be cooked rare (and I admit, this is the way I like it). If, however, you MUST cook your meat further, increase the cooking time to about 3-4 minutes on each side. Anything more than this and you'll be eating hard, chewy meat for the next week!!
Reviews of Fillet Steaks in Madeira Sauce (Simple Tournedos Rossini)
| September 14 2014 I actually wanted to do a Tournedos Rossini (which you have a very good recipe for) but getting hold of raw foie gras was a problem, and price was also an issue. This recipe actually made a great alternative (particularly since I added a bit of port and brandy to the sauce to "tone it up" a bit!). Husband loved it (I was doing it for his birthday) and I confess, it wasn't half bad! I'll certainly do this again when the occasion arises. fiestysally (1 review) |
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