Tournedos Rossini

foie gras

🥗Healthier: chicken liver pâté

💰Cheaper: duck liver

Chicken liver pâté is lower in fat and calories, while duck liver is more affordable.

truffle

🥗Healthier: mushroom

💰Cheaper: truffle oil

Mushrooms provide umami flavor, while truffle oil offers a similar aroma at a lower cost.

Take the fillet steaks out of the fridge and let them bloom to room temperature for tenderness.

Prepare the red wine jus: Heat a pan on medium heat and add a splash of olive oil.

Add 1 clove of garlic and 1 shallot to the pan and fry for 3-5 minutes until translucent.

Pour in 125 ml of red wine and cook for 2-3 minutes to burn off the alcohol.

Add 1 tablespoon of dark brown muscovado sugar, 1 tablespoon of cranberry sauce, and 1 teaspoon of balsamic vinegar to the pan and mix well.

Pour in 375 ml of lamb stock and add the bouquet garni. Stir and reduce heat to low, letting it simmer.

Preheat the oven to 180 degrees Celsius.

Prepare the garlic portobello mushrooms: Take a piece of tin foil, place one portobello mushroom on it, top with half of the garlic and one knob of butter, wrap tightly, and place on a baking tray.

Once the oven is preheated, bake the mushrooms for 20-30 minutes until cooked.

When there are 10 minutes left for the mushrooms, heat a pan on high for the steaks. Do not season the steaks yet.

Add a splash of oil to the hot pan and place the steaks in, pressing down slightly. Cook for 3 minutes on one side without moving them.

Flip the steaks and cook for another 3 minutes on the other side.

Add a knob of butter to the pan and baste the steaks with it for the last 2-3 minutes of cooking.

Season the steaks with salt and pepper just before removing them from the pan.

Remove the steaks from the pan and let them rest for 6 minutes.

Toast the sourdough bread under the grill while the steaks rest.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens