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| Meat
Dishes Recipes - Tournedos Rossini |
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Printable Version |
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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. |
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Making: |
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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. |
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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. |
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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. |
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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.) |
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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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Printable Version |
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