Beef or Veal tournedos Rossini with Madeira/Mushroom sauce

By CheeseDiva

Ingredients

• 4-7 oz beef or veal fillet steaks
• Salt and freshly ground black pepper
• 2 tbsp vegetable oil
• 4 oz butter
• 2 sliced shallots
• 8 oz. sliced dark mushrooms
• 5 fl oz Madeira
• 9 fl oz beef or veal demi-glace
• 6 oz duck liver Foie Gras pâté
• 4 slices brioche

Details

Servings 4
Preparation time 30mins
Cooking time 120mins
Adapted from bbc.co.uk

Preparation

Step 1

Season the beef/veal with salt and freshly ground black pepper.
Heat an iron skillet until hot, add the oil and some of the butter, seal the beef/veal on each side for three minutes then remove from the heat and set aside to rest. Add more butter - saute shallots, then mushrooms. Remove from pan. Pan fry pieces of brioche. Set aside,

Add the madeira; deglaze/reduce; then add the demi-glaze and cook once more until reduced by half. Whisk in oz of the butter and season with salt and freshly ground black pepper. Add shallots and mushrooms back in. Keep warm.

To plate: Spread pate on brioche; Top with meat; cover with shallot/mushroom/Madeira sauce.