Rossinis Recipes

BUFFALO ROSSINI

Steps:

• Trim tenderloin of all fat and sinew. Portion into 6-ounce fillets and tie to keep shape. Set aside.
• Potato Puree: Bring the potatoes to a boil in salted water and then reduce to a simmer. Steep the minced black truffles in heavy cream. When the potatoes have fully cooked, drain in colander until dry, but still warm. Push the potatoes in a fine drum sieve or rice into a bowl. Whisk in heavy cream and butter. Finally, add truffle oil and season, to taste.
• Red Onion Confit: Sweat the onions in oil in a small rondeau until wilted and tender. Add vinegar and cook until dry. Add sugar, wine, and thyme, and cover. Cook on low heat until the liquid has been evaporated and the onions are very soft. Hold warm in pot with lid.
• Red Wine Demi-glace: Simmer wine and aromatics until almost all of the wine has evaporated, being careful not to burn. Add veal stock and reduce to until proper consistency is achieved. Strain through chinois and hold in a small bain marie.
• Assembly: Season the buffalo and foie gras on both sides with salt and pepper. Sear the seasoned Buffalo filet in a little oil on both sides until desired temperature is reached. Add seasoned foie fras and cook until just cooked through. Baste meat and foie gras with a little butter and thyme. Drain on paper towel. Place some truffled potato puree in the middle of the plate, place the buffalo on top. Take warm onion confit and place on top of the buffalo followed by foie gras. Spoon warm sauce over the top. Sprinkle with chives and a little truffle oil.

CHICKEN ROSSINI

Steps:

• Pre-heat oven to 350 Lightly season chicken with garlic powder and black pepper.
• Heat Olive Oil in large skillet on M-High.
• Quickly sear chicken and remove from pan.
• (reserve) Sauté Mushrooms in skillet until about half cooked add chicken stock.
• Spray casserole dish (9x13) with No-stick spray.
• Place chicken in casserole dish.
• Add a layer of tomato to each chicken breast followed by a layer of ham and a layer of mushrooms, add stock, cover with Foil and bake for 20-30 minutes or until chicken is cooked through (when poked with fork juices run clear!).
• Add cheeses to top of each breast and return to oven uncovered.
• Bake until cheeses are melted.
• Serve chicken on bed of pasta with some of juice from pan.
• Some sauted zuccinni squash on the side is really good and can also be used as an edible garnish.
• Enjoy!

SAUCE ROSSINI

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.

ROSSINI COCKTAIL

Steps:

• Pour strawberry purée into a chilled champagne glass, and top with prosecco.
• Garnish glass with fresh strawberry.

TOURNEDOS ROSSINI

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.