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Thursday, 7 March 2013

Tournedos Rossini

Ever wonder what to cook for your man, girls? Whether you have been dating for 2 days, 2 months or 2 decades, this meal is guaranteed to have your bloke rolling on his back so you can scratch his tummy. 
I was first introduced to this dish by my Dad at a wonderful restaurant we used to go to in Chester. Unfortunately it's changed hands and since gone quite downhill, but back then this was our go to favourite on the menu. 

To make this beast, you would typically use fillet steak, and technically a proper Tournedos Rossini calls for Foie Gras, but heck it was only a Wednesday night so we had to just make do with plain old sirloin and supermarket pâté. See how I can budget?
So, grab the following: 
2 steaks
1 pack of pâté
2 slices of thick white bread
1 chopped onion, beef stock, red wine and butter for the sauce
Fresh parsley to garnish
Olive oil - drizzle

Pop your oven on to heat up (200 degrees should do it).

Make your mushroom sauce first. Gently melt a good load of butter into a pan and fry the chopped onions until they are soft and sweet. Slice the mushrooms thinly and fry up (add more butter to loosen up if necessary). 
Once they are soft, add in enough wine to cover the mushrooms, the beef stock and season with salt and pepper to taste. Reduce so there is still liquid in the pan and the alcohol taste is no longer there and set to one side.

Then you make your croutons by cutting out a circle or shape from the bread (I used a little heart bowl to make mine). Brush with a little olive oil to help them crisp up. They go in the oven for about 10 minutes or until golden while you cook your steak. 

Pan fry your steaks in a little more butter (healthy I know...), season and then take off the heat to rest a little. 

Once cooked, pull out your croutons from the oven and spread thickly with lashings of pâté. 

Cute eh? Little meaty pink hearts. So, whack some heat through the sauce to get it piping, and now it's time for stacking!
Place your steak on top of the pâté-covered crouton and place all the delicious mushroomy beefy sauce over the top. Sprinkle with a little fresh parsley et voilà! 

I served ours with creamy Dauphinoise potatoes and spinach, but do experiment - chips would probably be amazing too. 

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