Tag Archives: steak

Tournedos Rossini!

When we fancy a bit of blow out, we turn to steak and I’ve tried some amazing recipes. Last weekend, at the behest of the uni-returning daughter, steak was once again on the menu and we elected to try a classic: Tournedos Rossini – a gutsy yet elegant dish that is served with a wonderful velvety sauce – it was nothing short of fabulous. I did adapt the recipe however! The original includes fois gras and as much as my food shopping bills are significant, even I could not push the boat out for that extravagance so swapped it for a little chicken liver paté and some sautéed mushrooms – still decadent and absolutely delicious!

Serves 4 very lucky people

What you need…

1 x small cookie cutter

Olive oil

1 tablespoon butter

4 x 200g beef fillet steaks

Sea salt and black pepper

250g chestnut mushrooms, wiped and sliced

150g good quality chicken liver paté (optional)

4 chunky slices of ciabatta

for the sauce

100ml hot water from the kettle

½ beef stockpot (I use Knorr)

2 tablespoons port

4 tablespoons brandy

4 tablespoons Madeira, plus extra for frying

4 garlic cloves, chopped

1 truffle, finely sliced

What to do…

A couple of hours before you want to eat, take your steaks out of the fridge, put a teaspoon of oil onto each one, massage the oil in using the heel of your hand, season with black pepper (no salt at this stage), flip them and repeat on the other side. Cover with cling film and set aside.

Just before you’re ready to eat, add the butter to a hot frying pan. Season the steaks with salt on both sides and when the butter is foaming, pop in the steaks and cook over a high heat for 3 minutes on each side. Remove from the pan and keep warm (I put mine into a really low oven).

Add the sliced mushrooms to the pan and sauté for five minutes until golden. Remove from the pan with a slotted spoon and pop onto kitchen paper to drain any excess liquid and then keep warm with the steaks.

Into the pan pour the port, brandy and Madeira and bring to the boil. Add the stock and reduce the heat to moderate, letting the sauce bubble away until it starts to thicken.

In a separate pan over a moderate heat, add a splash of Madeira and the garlic, cooking for a couple of minutes before adding the truffle. Turn the heat to low and cook for a further two minutes. Then, add the reduced sauce.

Meanwhile, toast the ciabatta. Also, if you’re including the paté, cut 4 small circles from it using your cookie cutter. Set aside.

To serve, place each steak on a piece of the toasted ciabatta, top with a circle of paté if using, then the mushrooms. Pour over the delicious sauce and dig in – it’s gutsy but elegant at the same time – fillet steak needs little faffing and this sauce together with a little pate and mushrooms create a fabulous dish that should be lingered over but….is demolished!!!!!

Serving Suggestion…

Potato Dauphinoise and a few green beans works particularly well.

What’s it all about…

Tournedos Rossini was created by chef, Marie-Antoine Carême, who is renowned as the ‘king of chefs’ and ‘chef of kings’ having cooked for Napoleon, the Prince Regent and Tsar Alexander I, to name but a few. But it was whilst working for the House of Rothschild that he met and became friends with great composer and kindred spirit, Gioachino Antonio Rossini and it was for him, that this wonderful dish was created.

Inspired by…

James Winter, who included it in his fabulous book, ‘Who Put the Beef in Wellington?’ and who said, ‘…people with passionate appetites for luxurious food will always order Tournedos Rossini.’ What a wonderful line!

How easy…

Really easy, very quick and absolutely fantastic – only for a special occasion though unless you have very deep pockets!

The Most Sensational, Naughty Sauce for Steak

I watched Michael Caines do this a couple of weeks ago and just had to give it a go. It is soooooo much more than the gloriousness that it looked on telly. It really is the most sensational sauce to serve with steak and has a taste and texture that simply evoke ‘naughty!’ Michael did his with Madeira but our bar was not forthcoming but seemed heavily stocked with sweet sherry, so that was substituted – it worked REALLY well. But finally, a word of caution: don’t try and rush the ‘reduction’ elements of this sauce – I know from experience that the sauce then ends up thin and that the flavours aren’t of the full intensity assures this recipe is right at the top of our favourites list!

Serves 4 (I’ve doubled up on the sauce quantities because we do enjoy lots of sauce, so you may not need the quantities that I have listed, depending on your own sauciness)

What you need…

4 x 200-250g sirloin steaks

Olive oil

300ml boiling water from the kettle

1 chicken stockpot (I use Knorr)

50g butter

6 shallots, thinly sliced

150g button mushrooms, cleaned and sliced

6 sprigs fresh thyme, leaves picked

220ml sweet sherry (I use Harveys Bristol Cream)

300ml double cream

Sea salt and black pepper

What to do…

First, make your stock by dissolving ¾ chicken stockpot into the boiling water, using a balloon whisk to help the process. Set aside.

Over a moderate heat, melt the butter. Add the shallots and a pinch of salt and cook until the shallots are transparent.

Add the button mushrooms and continue cooking until they are slippery in texture. Stir in the thyme.

Slosh in the sherry and simmer until reduced by half.

Pour in the chicken stock and reduce by half again.

Gently pour in the cream and reduce by half yet again – you will then have a lovely thick, opulent sauce. Add a little black pepper, taste (chef’s privilege) and adjust the seasoning to taste. Make a resolution not to keep on tasting until it’s served! Keep warm on a low heat, stirring occasionally whilst you cook your steaks.

Onto each steak, massage in 1 teaspoon oil. Then season to your liking. Flip the steaks and give them the same treatment on the other side.

Heat another frying pan over a hot heat. Pop in the steaks and cook for 4 minutes on each side, depending on how you like your steak. Remove the steaks and serve them onto warmed plates, allowing them to rest for a couple of minutes.

Decant your luscious sauce and pop it into the middle of the table to allow your fellow diners to help themselves – remind them about the need to share: they’ll want the lot to themselves! Indulge and enjoy! Serve with a bit of greenery, maybe some exotic mushrooms and Hasselback potatoes. Simply scrummy!

Inspired by…

Michael Caines

How easy…

Very easy as long as you take your time and allow the reductions to work their magic.

Chimichurri Verde with Steak

I’m not overly partial to steak, normally favouring a couple of fillets over the course of a year rather than a more regular cheaper cut. That said, John found this Brazilian-inspired recipe towards the end of the Olympics and we thought we’d give it a bash. Wow! The steaks – purchased from our local butcher – were so very succulent but it was the chimichurri that lifted them from your average rib eye to something really quite fantastic. We are DEFINITELY having these again. I also reckon that you could use the chimichurri to dress up a more mundane fish steak. I have a feeling we’ll be trying it with all sorts!

Serves 4

What you need…

50ml cider vinegar

Juice of 1 lemon

100ml olive oil

30g fresh flat-leaf parsley, chopped finely

30g fresh coriander, chopped finely

15g fresh oregano, chopped finely

1 dried red chilli, chopped

3 spring onions, trimmed and sliced finely

4 garlic cloves, chopped

Splash of rapeseed oil

4 x 240g 1cm rib eye steaks

What to do…

First, make the chimichurri by tipping all the ingredients (except the rapeseed oil and steaks!) into a screw top jar, pop the lid on a shake like mad. Pop the jar in the fridge for anything between 30 minutes and 24 hours to let the flavours develop.

Preheat your oven to 200°c / 400°f / gas 4.

Gently bash the steaks each side with a steak mallet.

Heat the rapeseed oil in a hot frying pan and fry the steaks for 2 minutes on each side. Transfer them to a baking tray and smother them with half the chimichurri. Pop them in the oven and cook for 10 minutes (for medium).

Serve straight from the oven, ideally with garlicky crushed new potatoes or hasselback potatoes (both already blogged) and something green (broccoli that has been steamed and then tossed in garlic and either chilli- or anchovy-infused oil would work really well) together with a generous dollop of the remaining chimichurri on the side – simple but stunning!

Inspired by…

Waitrose Weekend

How easy…

Ever so, especially as the chimichurri can be prepared up to a day in advance.