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    Tournedos Rossini � la Housecall


    Source of Recipe


    James Martin , from Housecall

    List of Ingredients




    2x175g/6oz rib eye steaks - trimmed and tied
    1 brioche
    50g/2oz spinach
    2 pots fresh beef stock
    50ml/1�fl oz red wine
    2 tbsp balsamic vinegar
    2 shallots
    � clove garlic
    3 tbsp porcini mushrooms - soaked and chopped
    25g/1oz duck pât�
    50g/2oz butter
    olive oil
    salt and black pepper

    Recipe



    1. Cut the brioche in half and lightly toast on one side in a dry pan.
    2. Trim the rib eye steaks and tie with string to form a neat circle.
    3. Lightly drizzle olive oil on the steak - season with black pepper only - NOT salt and cook in a hot griddle pan for 3-4 minutes turning from time to time. Once the steak is cooked to your taste - remove and leave to rest.
    4. While cooking, dice the shallot and garlic leaving the skin on and seal in a hot, dry pan until very brown. De-glaze with red wine, add stock, balsamic vinegar and reduce to a thick sauce consistency. Add a knob of butter and whisk in.
    5. Sieve the sauce, add the soaked porcini and season to taste.
    6. Quickly throw the spinach into a hot pan with the remaining butter - add salt and pepper and allow to wilt.
    7. To assemble the dish - place the toasted brioche in the centre of the plate - top with duck pât� and then the wilted spinach. Cut the string on the steak and place on top. Pour over the sauce and serve with buttered new potatoes.

    Serves 2.

 

 

 


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