Tournedos Rossini, an elegant dinner party idea. Perfectly cooked fillet steak, topped with rich pâté served with a delicious red wine jus. What could be better? Delicious, easy to make and looks dead posh ;-)
Claire | Sprinkle and Sprouts
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x 180g/7oz fillet steaks
(split into about 3 cubes)
/3fl oz port
/7fl oz red wine
/9fl oz beef stock
Remove the beef from the fridge about 15 minutes before you want to start cooking.
Place a large frying pan over a high heat and let it get searingly hot. Add the oil.
Season the steak with salt and then sear each side of the beef until you have a wonderful crust.
Reduce the heat to medium and cook for 2 minute a side.
Then add a knob of the butter and cook for a further minute (2 if you want it closer to medium) (see notes)
Remove the steak and set aside on a plate tented with foil.
Place the pan back on the heat and add in another knob of the butter.
Cut the onion in half, but leave on the skin and place the onion into the pan, cut side down.
Leave the onion to cook until it is very crispy and blackened on the bottom.
Remove it from the pan and pour in the port. Let it sizzle and deglaze the pan.
Add the red wine and stock then cook until it is well reduced (about half).
Whilst it is reducing carefully spread the pâté over the steaks.
Once the sauce has reduced whisk in the remaining butter and carefully side the steaks and any collected juices back into the pan.
If you don't have port then use extra red wine.
The time the steak needs to cook will depend on the thickness. If you have very thick steaks add a minute each side to the cooking time.
Tried this recipe?
Recipe from Claire at Sprinkles and Sprouts xx