TOURNEDOS ROSSINI
If you want a phrase that summons all the voluptuous pleasure of haute cuisine in its heyday, "tournedos Rossini" does the trick. As a culinary undertaking, they are simultaneously simple and sybaritic. Toast two buttered spheres of bread. Top them with warm-from-the-pan filets mignons. Crown them with a slice of hot foie gras. Then anoint these little monuments of luxury with a sliced truffle or two and a small waterfall of sauce.
Provided by Jeff Gordinier
Categories dinner, quick, main course
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Season the filets mignons with salt and pepper; set aside. In a small bowl, combine the veal stock or demi-glace, truffle juice and chopped truffles; set aside.
- In a large skillet over medium heat, melt a third of the butter with the oil and quickly fry the slices of bread until lightly browned on both sides; remove and set aside. Add another third of the butter to the skillet, and sauté the filets mignons over high heat for 4 minutes a side for rare or 5 minutes a side for medium-rare. Remove the filets from the skillet, set aside and keep warm.
- Using the same skillet and high heat, sauté the foie gras slices 90 seconds on each side and put 1 slice on each of the filets.
- Discard all fat from the skillet. While the skillet is still hot, add the Madeira, scraping the bottom of the pan. Add the veal stock mixture, bring to a quick boil, then remove from heat and stir in the remaining butter to make a silky sauce. Season with salt and pepper to taste.
- On each of two plates, place the croutons in the center and top with the filet mignon and foie gras. Garnish with a slice of truffle on the top. Spoon the sauce over and around. Serve hot.
Nutrition Facts : @context http, Calories 1239, UnsaturatedFat 51 grams, Carbohydrate 8 grams, Fat 100 grams, Fiber 3 grams, Protein 70 grams, SaturatedFat 39 grams, Sodium 1040 milligrams, Sugar 1 gram, TransFat 1 gram
SAUCE ROSSINI
Fragrant truffle juice gives the sauce for our Cote de Boeuf Rossini a certain je ne sais quois.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, heat the oil over high. Season beef with salt and pepper. Working in batches if necessary so as not to crowd the pan, brown the beef, about 3 minutes per side.
- Reduce heat to medium, then add peppercorns and shallots. Cook, stirring, 10 minutes. Add wine and cook, stirring up any browned bits on the bottom of the pan with a wooden spoon, until the liquid has almost evaporated. Add stock, truffle juice, and parsley stems. Bring to a boil, then cook until reduced by one-half. Strain through a fine mesh sieve. Season with salt and pepper.
ROASTED VEGETABLES FOR COTE DE BOEUF ROSSINI
As decadent as roasted vegetables can get! Onions, carrots, and potatoes are cooked with clarified butter, bone marrow, and foie gras fat for our Cote de Boeuf Rossini.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a medium stockpot, heat clarified butter over medium-high. Add onions, carrots, and potatoes. Season with salt and pepper; toss to combine. Cook 3 minutes. Stir in marrow and cook, stirring occasionally, 5 minutes. Stir in 2 tablespoons foie gras fat and cook, stirring occasionally, until vegetables are beginning to brown, about 5 minutes more. Add 2 tablespoons water. Transfer to oven and cook until vegetables are tender, about 30 minutes.
- Remove from oven. Stir in parsley and remaining 2 tablespoons foie gras fat. Toss to combine.
COTE DE BOEUF FOR TWO
Steps:
- For the compound butter: Place all the ingredients in a bowl and mix until fully combined. Set aside.
- For the ribeye: Preheat the oven to 350 degrees F.
- Coat the garlic in some olive oil and wrap in foil. Place in the oven and roast until tender, about 45 minutes.
- Heat a pan over high heat with the remaining olive oil. Season the steak liberally with kosher salt. Sear on both sides, about three minutes, then place the entire pan in the oven to continue cooking, about 10 minutes for medium rare.
- Remove the steak to a resting rack. Let rest for 12 minutes while you make the garnish.
- In the same pan you seared the steak, saute the berries quickly, adding the thyme at the end and a few cracks of black pepper.
- Garnish the steak with the compound butter, berries and thyme and head of garlic.
CLARIFIED BUTTER FOR COTE DE BOEUF ROSSINI
Use this liquid gold to sear the rib steak and saute the vegetables in our Cote de Boeuf Rossini.
Provided by Martha Stewart
Yield Makes 1 cup
Number Of Ingredients 1
Steps:
- Place butter in a small saucepan and melt over low heat. Remove from heat and allow milk solids to sink to bottom. Skim any foam from surface, then carefully pour off clarified butter, leaving solids behind.
STUFFED MARROW BONES
Beef marrow bones are filled with homemade croutons and a trio of sauteed mushrooms -- chanterelle, hen of the woods, and porcini -- for the bottom layer of our Cote de Boeuf Rossini.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 9
Steps:
- Bring a medium pot of water to a boil. Add marrow bones and boil 10 minutes. Remove from pot and set aside to cool. Remove and discard any excess meat and fibers. Let stand until completely dry.
- In a medium skillet, heat 2 tablespoons clarified butter over medium. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until tender.
- In another medium skillet, heat remaining 2 tablespoons clarified butter over medium. Add bread and cook, stirring frequently, until brown on all sides, about 5 minutes. Transfer to a paper towel-lined plate to drain.
- In a medium skillet, combine marrow, sauteed mushrooms, and croutons over medium heat. Toss to combine; cook 2 minutes. Stir in fines herbes. Mound mixture into each marrow bone.
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