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Type of dish: Beef
Number of persons: 4

Mr Rossini was a well-known composer in the 19th century. We can still enjoy this, but he also has another legacy. The best man was incredibly lazy and preferred to do nothing but eat. There are plenty of others like him, of course. This recipe proves that his taste was not bad at all.

Cooking time: Short |

Preparation time: Short |

Temperature: 200

What do you need?

  • 2 tbsp + 50 g butter, plus extra for frying the foie gras
  • 4 slices of white bread
  • 4 pieces of tenderloin of 220 g
  • salt, to taste
  • 1 tbsp olive oil
  • 8 tbsp Madeira
  • 200 ml beef stock
  • 5 peppercorns
  • 200 g forest mushrooms
  • 500 g goose liver
  • a few slices of truffle

Preparation method

Put a cast-iron casserole dish on directly The Bastard and melt 2 tablespoons of butter in it. Remove the crusts from the bread and cut the bread into pieces (the same size as the meat). Place the pieces of bread in the pan and fry each side briefly. Set aside.

Pat the meat dry with kitchen paper and sprinkle with salt to taste. Add the olive oil to the cast-iron pan and place the meat in it. Grill on both sides until the meat is about 52 °C. Set the meat aside and use the pan again to make the sauce.

Add the Madeira, beef stock and peppercorns. Then add the 50 grams of butter and the forest mushrooms and thicken the sauce for 2 to 3 minutes.

Sear the foie gras briefly on both sides using a gas burner. Shortly in a pan is also possible, but it is less fun.

Build up the Steak Rossini by laying each piece of bread with the tenderloin, some sauce and then the foie gras. Finish with some slices of fresh truffle.

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