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Receta Fillet Of Beef Rossini
by Global Cookbook

Fillet Of Beef Rossini
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  Raciónes: 4

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

  1. Season the fillet steak with salt and pepper.
  2. Heat the butter in a frying pan and fry the meat on all sides till proportionately golden brown.
  3. Remove the fillets and leave to rest.
  4. Deglaze the pan with the madeira and reduce the liquid to one third.
  5. Add in the demi glace and reduce till you have a nice sauce.
  6. Sprinkle in the diced truffles.
  7. Fry the foie gras quickly on a warm griddle.
  8. Place the fillet on top of a disc of spinach in each plate.
  9. Then place the foie gras on top of which topped with 2 slices of truffle.
  10. Spoon the madeira sauce around.
  11. Place a small potato galette on the side.
  12. 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.
  13. Serves 4