Tournedos Rossini With Welsh Griddle Cakes Recipes

TOURNEDOS ROSSINI-STYLE WITH GLAZED VEGETABLE BOUQUETIERE, SAUCE PERIGUEUX-STYLE

Steps:

• In a medium saute pan, heat the sunflower oil over medium-high heat. Season the fillets with salt and pepper. Sear the fillets until golden brown on each side to the desired degree of doneness. Drain on a paper towel-lined plate.
• Over high heat, heat a small non-stick pan or skillet. Season the slices of duck foie gras with salt and pepper. When the pan is very hot, put the slices of duck foie gras in it, and quickly sear for about 1 minute on each side. Drain on a paper towel-lined plate.
• To serve, in the middle of each plate, arrange the bouquetiere of vegetables. On top of the vegetables, place a fillet. On the top of the fillets, put a slice of foie gras. On the top of the foie gras, add the slices of black truffle. Pour the sauce delicately around the vegetables.
• Vegetable Bouquetiere:
• Put the carrots in 1 saute pan and the turnips in another. Add water up to the top of the carrots, and add 2 tablespoons sugar and 1 tablespoon butter. Season with salt and pepper, and cook over medium-high heat until liquid is completely evaporated and vegetables are tender. To the other pan, add water up to the top of the turnips, and add 2 tablespoons sugar and 1 tablespoon butter. Season with salt and pepper, and cook over medium-high heat until liquid is completely evaporated and vegetables are tender. Remove vegetables, and then continue to cook until the remaining sugar and butter become a light caramel. When the caramel is at the right color (light brown), return the carrots and turnips to the respective pans until each vegetable gets the brightness and light brown color. Season the carrots and turnips individually. Divide 2 tablespoons of chopped parsley among the saute pans. Remove from heat and set aside.
• To cook the string beans, bring a small pan full of water to boil. Add a large handful of sea salt. When the water is boiling, add the string beans and let them cook for about 10 to 15 minutes, until the string beans are soft and not 'crispy'. Refresh the string beans in cold water with the ice cubes. To reheat the string beans, melt some butter in a skillet or saute pan, add the string beans, and saute for 3 to 4 minutes. Add the chopped shallots and the remaining chopped parsley and saute for about 1 to 2 more minutes. Season, to taste.
• Put the potatoes in a small pan. Add water up to the top of the potatoes. Add the sunflower oil and boil the potatoes and oil for about 2 to 3 minutes. Drain the potatoes.
• In a skillet or a saute pan, heat the clarified butter over high heat until very hot. Carefully add potatoes and cook until golden brown. Season with salt, to taste. Drain the clarified butter from the pan. Add 2 tablespoons raw butter and cook again for 3 to 4 more minutes. Set aside and keep warm.
• In small pan, put the shallots, garlic, bouquet garni, cracked black pepper, Madeira, and cognac. Bring to a boil and then simmer until the Madeira is completely evaporated. Add the brown stock and let it reduce by half. Strain the sauce through a fine-mesh strainer. Pour the sauce into a sauté pan. Add the foie gras and the finely chopped black truffle. Mount the sauce with butter, without a whisk, by moving the pan slowly over medium heat. Season, to taste. Set aside and keep warm in a bain marie.

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.

TOURNEDOS ROSSINI

Steps:

• Rub the beef with 1 tablespoon of the olive oil, then season with salt and pepper. Set aside and let stand at room temperature about 1 hour.
• In a small bowl mash the pate de foie gras with a fork, and gradually add the Marsala, stirring the mixture until it is smooth. Set aside.
• Heat the remaining olive oil in a heavy skillet. Cook the beef slices over high heat until just browned on both sides. Remove the meat from the pan.
• Reduce the heat to low, add the pate mixture, and cook, stirring, until the sauce is smooth.
• Return the beef to the pan, and cook about 2 minutes, then pour the brandy into the pan, light carefully with a match, and shake the pan until the flames subside.
• Remove the beef from the pan, transfer to a platter, and pour the sauce over the beef. Sprinkle with parsley and serve.

TOURNEDOS ROSSINI WITH WELSH GRIDDLE CAKES

Steps:

• Sift together flour, baking powder, sugar and salt in bowl. Stir in milk to make soft batter. Fold in currants and thyme.
• Heat 1 tablespoons oil in large skillet over medium high heat. Spoon batter into skillet in 2-inch rounds and cook until edges start to dry out. Turn and cook for 1 minute longer. Repeat with remaining batter and oil.
• Remove hot griddle cakes to baking sheet and brush immediately with lavender jelly.
• Preheat oven to 350°F Cover beef with parchment paper and pound to 1/4-inch thickness. Spread each piece with roasted garlic and foie gras and season lightly with salt and pepper. Roll each piece of beef into tight cylinder and tie every inch with butcher's twine.
• Heat 1 tablespoons oil in ovenproof skillet over high heat. Sear beef until well browned, about 1 minute per side. Transfer skillet to oven and roast for 10 minutes. Remove strings and slice each cylinder into 4 rounds.
• Reheat griddle cakes in oven and serve topped with slices of beef. Makes 4 servings.
• ROASTED GARLIC PUREE:.
• To roast garlic, cut 1/2 inch from top of garlic head to expose cloves. Remove any excess papery skin from head, but do not peel. Sprinkle garlic with 1 teaspoons olive oil and wrap in foil. Bake in preheated 400°F oven for 40 to 50 minutes or until very soft. Cool. Squeeze garlic out of cloves from base and discard skins. Makes about 2 tablespoons puree.
• WINE SUGGESTIONS:.
• Canadian Syrah.
• California Zinfandel or Australian Shiraz.
• The foie gras adds richness to the beef so look for a hefty red wine with forward fruit.
• The Chef's Table.Lucy Waverman.