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Tournedos Rossini à 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/1½fl oz red wine
2 tbsp balsamic vinegar
2 shallots
½ clove garlic
3 tbsp porcini mushrooms - soaked and chopped
25g/1oz duck pâté
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 pâté 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.