I don’t tend to eat a lot of meat. I have nothing against it, but I can easily go a week without it, and without noticing its absence. However, when I do eat meat, I kind of go all out. This was my New Year’s eve dinner, and is possibly the most ludicrously decadent dish on earth. Tournedos Rossini is one of those old-school dishes from terribly grand dining rooms, steak with a truffle and foie gras red wine sauce (sauce perigeux) on a slice of foie gras on top of a piece of toasted bread. We also ended up drinking champagne while cooking this (I emphasize again, new years eve, sadly not an every day occurence) and so the scene ended up looking something like a re-enactment of the Black Book’s Luxury Pie episode . The Foie Gras was brought home from Provence last summer, and as my budget doesn’t really stretch to actual truffle, we used a very potent truffle oil I was given for Christmas instead. You could use good quality pâté either for budgetary/ethical/logistical ease. It was all lovely until my companion started to calculate the amount of fat we had consumed, and I died a little inside just thinking about it. Definitely one for a special occasion.
- 2 beef fillets
- 2 slices of white crusty bread.
- 130g foie gras
- Olive oil and a knob of butter
- Salt and pepper.
For the sauce Perigueux
- 1 finely sliced shallot
- 1 choppped clove of garlic
- 1 bay leaf
- 125 ml red wine
- 125 ml port
- 250ml beef or veal stock
- 20g of foie gras
- 3-4 teaspoons of truffle oil (depending on strengh of oil)
- 25 g unsalted butter
- 5 black peppercorns
- Saute the shallots until soft in a teaspoon of oil in a saucepan over a medium heat.
- Add the garlic for 1 minute.
- Add the wine, port, bay, black pepper and bring to the boil.
- Simmer until the wine is reduced by 3/4.
- Add the stock and cook until reduced by half.
- Return to the heat.
- Add the foie gras, truffle oil and butter and stir until well combined.
- Season to taste.
- Keep warm.
- Season the steaks and cook the steaks as per personal preference.
- I like to fry on a very hot pan in oil and butter for about 1.5 minutes on each side, and then put in a hot oven (220) for 7 minutes.
- Fry the bread in a little oil on both sides to make a crouton.
- Serve with the foie gras on top of the crouton, steak on top of the foie gras, and sauce poured over the top, with whatever vegetable accompaniment you prefer ( we had ours with a rosti).