Tournedos Rossini

Before You Start

Dry the steaks and foie gras well so they sear.

Cook the foie gras for 30 seconds a side only.

Serve at once on hot plates.

Making Tournedos Rossini

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1. Fry the bread rounds in half the butter for 2 minutes a side until golden. Keep warm on warm plates.

   Mark done Start 2 min timer

2. Season the steaks with the salt. Heat the oil in a frying pan until very hot and sear the steaks for 3 minutes a side for medium-rare. Rest on a plate.

   Mark done Start 3 min timer

3. Wipe out the pan, heat it until very hot and sear the foie gras for 30 seconds a side. Lift onto the steaks.

   Mark done Start 30 sec timer

4. Cook the shallot in the steak pan for 1 minute. Add the Madeira and boil for 2 minutes, then add the stock and reduce by half.

   Mark done Start 1 min timer

5. Whisk in the remaining butter and the parsley. Set each steak on a bread round and spoon the sauce around.

   Mark done

Leftovers, Reheating and Keeping

Eat at once; this dish does not keep.

What to Serve Alongside

• Green beans
• Buttered spinach
• Red wine
• Pommes Anna

What's in a Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: all the alcohol is counted, though some is lost in cooking; part of the energy comes from foods, or weights per item, with no recorded source. The calories include 6 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.