Tournedos Rossini
Printable Version
 
 
  Ingredients:

2½ pounds beef fillet (cut into 1-1½ inch thick slices)
1 tablespoon dripping (or oil)
2 tablespoons chopped onions
1 rasher bacon
2 teaspoons flour
1 teaspoon tomato purée
8 large mushroom caps
1 pint beef stock (or water and beef cube)
2-3 liquid oz red whine (of available)
1 teaspoon chopped parsley and thyme
6-7 oz butter
1/2-3/4 pint oil
8 slices white bread
1 can pate de foie grass

Pre-heat Grill.
   
  Making:
     
  1. First make sauce: Melt dripping. Add onion and diced bacon. Cook to golden colour slowly. Stir well. Add flour and cook until just turning light brown. Add tomato puree, chopped mushroom stems, stock, wine, salt and pepper. Bring to boil and simmer for 15 minutes. Now add parsley and thyme and cook a few more minutes. Strain through fine sieve into dish ready to serve, and keep warm.
  2. Put mushroom tops in a buttered dish, with a small pat of butter and salt and pepper on each. Cook in oven for 10 minutes.
  3. Cut bread into slices the same size as the tournedos. Heat oil and add 1 tablespoon of butter. When foaming, fry bread until golden brown on both sides. Drain and keep warm.
  4. Melt 4 oz butter in large frying pan. When foaming, cook tournedos 4-6 minutes each side, according to taste. (or brush with melted butter and grill 5-8 minutes each side.)
  5. lace tournedos on the fried bread. Top each with a slice of pate and a mushroom. Garnish with watercress and serve with chips and a green vegetable.
 
 
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