Fillet of Beef ‘Rossini’


The perfect special occasion dish. Beef Rossini was named after the famous composer Gioachino Rossini, for whom the dish was created. The dish is also has great significance for me as it was a part of our wedding day menu.

Fillet of Beef ‘Rossini’
Serves 4
  1. 4 Fillet steaks, around 250g each
  2. 500g Baby spinach
  3. 4 Slices foie gras, fresh or frozen
  4. 1L Veal stock or beef stock, reduced to 300ml
  5. 300ml Madeira
  6. 1 tbsp. Butter
  7. 1 Sprig Fresh rosemary
  8. 1 Sprig Fresh thyme
  9. 1 Clove garlic, peeled and slightly crushed
  10. 1 tsp. Truffle paste
  11. Olive oil
  1. Preheat the oven to 190C.
  2. Infuse the reduced stock with the rosemary, thyme and garlic setting aside for 30 minutes.
  3. Season the steaks with salt and pepper and pour a small amount of oil into a non-stick frying pan set over a high heat. Once smoking add the steaks and sear all over until golden brown. Place onto an ovenproof tray and roast in the oven for around 5 minutes for medium-rare meat, around 8-10 for well done. Allow the meat to rest for 10 minutes.
  4. Pour the Madeira into the pan used to fry the beef. Turn the heat up to high and reduce the liquid until a couple of tablespoons worth remain. Sieve the stock to remove the herbs and garlic and reduce the sauce until thickened and coating the back of a spoon. Stir in the truffle paste and keep warm.
  5. Add the butter to a large saucepan and set over a medium heat. Add the spinach and toss to coat with the butter. Season with salt and pepper and allow the leaves to wilt. Remove from the pan onto a plate and squeeze out any excess water. Chop roughly and keep warm.
  6. Heat a non-stick frying pan over a high heat. Once hot and smoking add the foie gras. Cook for 30 seconds - 1min each side and remove from the pan. Keep warm.
  7. To plate, using a 10cm metal ring, place a small amount of spinach in the centre. Remove the ring and top the spinach with the beef. Add the foie gras on top and drizzle over the sauce.
Artisan Traveller


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