Subj : St. Casimir 06
To   : All
From : Dave Drum
Date : Wed Mar 03 2021 16:22:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chef Casimir Moissons' Tournedos Rossini
 Categories: Beef, Breads, Mushrooms, Herbs, Poultry
      Yield: 4 Servings
 
MMMMM---------------------TOURNEDOS ROSSINI--------------------------
      1 kg Fillet steak; in 4 equal
           - pieces
    100 g  Unsalted butter
      4 sl Stale bread
      4 sl Foie gras; 50 g each
      1    Black truffle; fresh, thin
           - sliced
           Salt & fresh ground pepper

MMMMM-------------------------BEEF STOCK------------------------------
    500 g  Beef bones
    1/2 sm Beef shank
    1/2    Oxtail
      1 lg Onion; peeled, halved
      1 lg Carrot; halved lengthways
      1    Celery rib
      1 lg Dried shiitake mushroom
      1    Dried porcini mushroom; (10
           - grams in weight)
    1/2    Garlic bulb; cloves
           - unpleeled
      1    Bouquet garni
     10    Fennel seeds
     10    Black peppercorns
      1    Star anise
    125 ml Madeira
    125 ml Soy sauce
      3 l  Water

MMMMM-----------------------MADEIRA GRAVY----------------------------
     30 g  Shallots; chopped
     50 g  Butter
    125 ml Madeira
      1 l  Beef stock
           Salt & fresh black pepper
 
  Set the oven @ 200ºC/400ºF/gas mark 6
  
  Start by making the beef stock for your gravy. Lightly
  roast the bones, beef shank and oxtail in the oven for
  about 30 minutes. Add the onion to a dry pan, cut-side
  down, over a high heat and leave until very dark brown,
  almost burnt
  
  Place the spices in a small muslin bag and add to a
  large pan with the remaining ingredients (including the
  roasted meat and bones). Bring to a gentle simmer. Skim
  of any scum that rises to the surface and cook for 3
  hours, skimming every 30 minutes or so. The trick here
  is to simmer at a bare roll and skim any impurities
  regularly for a nice clean stock
  
  Without moving the pan, turn off the heat and gently
  ladle the broth out of the pan through a very fine
  sieve, taking care not to disturb the base too much.
  This recipe makes around 2-2.5l of stock so you can
  reserve or freeze what isn't needed for this recipe
  
  To make the Madeira gravy, soften the shallots in 10g of
  the butter. Add the Madeira and cook until reduced to a
  glaze
  
  Add the 1l beef stock and reduce by three quarters until
  you reach a nice gravy consistency. Whisk in the
  remaining butter and season to taste
  
  Next prepare the toast. Heat half the butter in a
  skillet or frying pan over a medium heat and fry the
  bread slices on both sides until golden. Arrange the
  fried bread on a serving platter and set aside
  
  Season the steaks, then heat the remaining butter in the
  skillet, still over a medium heat, and cook them for
  about 3 minutes on each side, until medium-rare. Remove
  from the pan, loosely cover with foil and allow to rest
  in a warm place for 10 minutes
  
  Clean the skillet and heat it again, this time over a
  high heat. Season the slices of foie gras and sear for 1
  minute on each side until deep golden brown
  
  Place a steak on each bread slice, arrange the foie gras
  on top and cover with the thinly sliced truffle. Heat
  approximately 200ml of the Madeira gravy and pour over
  to serve
  
  RECIPE FROM: https://www.greatbritishchefs.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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