First of all, a little history :
Boeuf Rossini or
Tournedos Rossini is named after the Italian composer Gioachino ROSSINI.
Rossini was born in Pesaro, Italy and he died in Paris in 1868.
He was a “bon vivant”, lover of fine food and rare
wines had his regular table at
the Tour d'Argent, Bofinger, and the Maison Dorée, where Chef Casimir Moisson dedicated this creation: Tournedos Rossini.
They say he composed his music
mainly in bed, but also in
restaurant kitchens, where he spent much
of his time, he also wrote a cookbook…
Ingredients:
1.5 Kilos (3.5 lbs) whole Sirloin
600 grams (1.25 lbs) Foie Gras Terrine
50 grams Dried Morel mushrooms
10 grams Truffles chopped
1 bunch Chives
2 Shallots
1/4 cup cognac
4 ounces butter
Vegetable Oil
Salt and Pepper
Procedure:
- First,
Clean all extra fat off the sirloin. Tie the sirloin with butchers twine 4- 5
times lengthwise and 1 time top to bottom. Make sure that it’s tight.
- In
a small pot, add the morels and 2 cups of water and boil the mushrooms to re-hydrate them. Add water if needed to keep the mushrooms just covered and simmer
for 30 mins.
- Mince
the shallots as small as possible with a sharp knife. Chop the chives as small
as possible as well.
- Cut
the foie gras in 7 pieces with a hot knife and reserve the pieces in the
fridge.
- Heat
a large pan, preferably cast Iron, on high heat. Season the beef with salt and
pepper on all sides. Then add a few splashes of oil to the pan, and place the
meat inside.
- You
should hear it sear. Caramelize the beef on all sides. Then remove and place it
into a pre-heated oven at 350 degrees. Cook it until the center temperature is
barely warm. 30-40 mins. Internal temperature 125 F.
- In
the pot, remove the burnt oil then place one of the slices of foie gras in the
pot on medium heat. Sautee this until it has decreased by half its size.
- Add
the shallots and cook in the foie gras fat. Cook until soft and tender, 5 mins.
Then take the pot off the heat and add the cognac.
- Being
very careful, put the pot back near the Flame and “Flambé” When all alcohol is
gone, add the mushrooms and it’s jus and cook this all together.
- Reduce
the liquid on medium heat until there is only about 1/2 a cup left. Add the
cold butter and whisk it in until smooth. Add the chives. Season with salt and
pepper to taste.
- Let
the meat rest for at least 20 mins. Slice the meat into 6 slices on an angle.
Put this back on a tray and place the foie gras on top and heat in the oven for
2 mins, or until the foie is just warm. Serve immediately with its jus.
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