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Ingredientes
- 4 x 140g fillet steaks
- 1 x salt and pepper knob of butter
- 300 ml madeira
- 300 ml demivglace (qv)
- 4 x truffle slices very finely diced
- 4 sm slices foie gras small slices
- 500 gm spinach cooked (qv)
- 4 x potato galettes (qv)
- 8 x thin black truffle slices cooked
Direcciones
- Season the fillet steak with salt and pepper.
- Heat the butter in a frying pan and fry the meat on all sides till proportionately golden brown.
- Remove the fillets and leave to rest.
- Deglaze the pan with the madeira and reduce the liquid to one third.
- Add in the demi glace and reduce till you have a nice sauce.
- Sprinkle in the diced truffles.
- Fry the foie gras quickly on a warm griddle.
- Place the fillet on top of a disc of spinach in each plate.
- Then place the foie gras on top of which topped with 2 slices of truffle.
- Spoon the madeira sauce around.
- Place a small potato galette on the side.
- Gioacchino Rossini is my favourite composer but he was equally famous as a lover of good food. There are a number of dishes named after him most of that include truffles and foie gras. The most famous is of course Tournedos Rossini that is basically a fillet served with a slice of foie gras and some truffles sitting on a crouton and served with a madeira sauce. We don't serve the fillet on a crouton but on a little pile of spinach with a potato galette on the side.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 343g | |
| Recipe makes 4 servings | |
| Calories 564 | |
| Calories from Fat 218 | 39% |
| Total Fat 24.2g | 30% |
| Saturated Fat 12.38g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 193mg | 8% |
| Potassium 1172mg | 33% |
| Total Carbs 30.56g | 8% |
| Dietary Fiber 3.0g | 10% |
| Sugars 20.75g | 14% |
| Protein 35.98g | 58% |
