Beef Tournedos Rossini by Laurent Loudeac

Beef Tournedos Rossini by Laurent Loudeac

Recipe by Laurent Loudeac – Executive Chef at Hippopotamus Restaurant – Museum Hotel

French classic Fillet Steak in a Madeira Sauce with Creamy Mash
1 T butter
2 slices of white bread
½ T Olive Oil
2 200g Fillet Steaks
4 T Madeira
100 ml Beef Stock
3 Peppercorns
25g unsalted butter
100g mushrooms
100g green beans, blanched and refreshed
2 slices of streaky bacon
500g white potatoes, peeled and cut into chunks
150ml double cream
150ml milk
50g unsalted butter

1. For the Rossini, heat a small frying pan and add a little of the butter. Cut the crusts
off the bread and cut to the same size as the steak. Add the bread to the pan and
toast on each side.

2. Heat a separate frying pan and add the oil. Cook the steak to your liking. Remove
from the pan and place on the toasted bread to rest.

3. In the pan you cooked the steaks, sautee off the mushrooms, then add the madeira.
Cook until the volume of liquid is reduced by half, then add the beef stock and
peppercorns. Cook for 2-3 minutes and finish with a knob of butter.

4. For the mash, place the potatoes into a large pan filled with cold water and bring to
the boil. Cook for 15-20 minutes, or until the potatoes are soft.

5. Drain and place back in the pan. Mash or rice the potatoes. Add the cream, milk and
butter and mix to a smooth mash.

6. For the green bean bundles, separate the beans into two piles and put the bacon
down. Line the beans up in a bundle and roll the bacon around. Heat
in the oven until done. Bacon should be cooked and crispy.

To Plate: Place a spoonful of the mash onto serving plates, place the bread and steak next
to it and pour the sauce over the steak. Finish with the green bean and bacon bundle.

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