Filet Mignon with Mushrooms Recipe (Tournedos Rossini)

In the time of Escoffier, this haute cuisine dish was made with truffle slices but large mushroom caps are more readily available and look attractive, especially when they are fluted.

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INGREDIENTS

• 4 thin slices white bread
• 120 g/4 oz pate de foie gras or mousse de foie gras
• 70 g/2½ oz/5 tbsp butter
• 4 large mushroom caps
• 10 ml/2 tsp vegetable oil
• 4 fillet steaks (about 2.5 cm/1 in thick)
• 45—60 ml/3—4 tbsp Madeira or port
• 125 ml/4 fl oz/1/2 cup beef stock
• Watercress, to garnish

INSTRUCTIONS

1 Cut the bread into rounds about the same diameter as the steaks, using a large round cutter or by cutting into squares, then cutting off the corners. Toast the bread and spread with the foie gras, dividing it ‘ evenly. Place the croutons on warmed plates.

2 Flute the mushroom caps using the edge of a knife blade, if you wish, for a decorative effect. Melt about 30 g/1 oz/2 tbsp of the butter over a medium heat and saute the mushrooms until golden. Transfer to a plate and keep warm.

3 In the same pan, melt another 30 g/1 oz/2 tbsp of the butter with the oil over a medium-high heat, swirling to combine. When the butter begins to brown, add the steaks and cook for 6—8 minutes, turning once, until done as preferred (medium-rare meat will still be slightly soft when pressed, medium will be springy and well-done firm). Place the steaks on the croutons and top with the mushroom caps.

4 Add the Madeira or port to the pan and boil for 20—30 seconds. Add the stock and boil over a high heat until reduced by three-quarters, then swirl in the remaining butter. Pour a little sauce over each steak, then garnish with watercress.

NUTRITION FACTS

Calories: 349.3 Kcal
Fat: 12.5 g
Cholesterol: 108.5 mg
Sodium: 723.6 mg
Potassium: 817.4 mg
Carbs: 5.1 g
Protein: 38.4 g

COOK’S TIP

If pate de foie gras is difficult to find, you could substitute pork liver pate.