COTE DE BOEUF ROSSINI
Created for composer Gioachino Rossini, this haute French dish is not for the faint of heart. It combines a thick, bone-in rib steak with a rich truffle sauce, sauteed mushrooms and peas, stuffed marrow bones, roasted vegetables, and the piece de resistance, foie gras cooked in butter.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Serves 6 to 8
Number Of Ingredients 23
Steps:
- Beef:Preheat the oven to 400 degrees. In a large skillet, heat 2 tablespoons clarified butter over medium-high. Season beef with salt and pepper. Add to pan and sear until brown, about 3 minutes per side. Add thyme, garlic, shallots, bay leaves, and remaining 1 tablespoon clarified butter. Transfer to oven and roast until a meat thermometer inserted in the thickest part registers 125 degrees for rare or 135 degrees for medium-rare. Remove from oven; let rest 10 minutes before carving.
- Foie Gras:In a heavy saucepan, heat clarified butter over medium. Season foie gras with salt and pepper. Add to pan and cook until brown on all sides, about 5 minutes. Add thyme, garlic, and shallots. Transfer to oven and cook until a meat thermometer inserted in the thickest part registers 155 degrees, 15 to 20 minutes. Remove from oven and let rest 10 minutes before slicing. Pour off and reserve all but 2 tablespoons fat from pan. Set saucepan aside.
- Mushrooms: In the pan used to cook foie gras, add mushrooms, shallot, snow peas, snap peas, and English peas. Place over medium heat, tossing to combine. Season with salt and pepper, then cook, stirring occasionally, until tender, about 5 minutes.
- Assembly:Arrange marrow bones and roasted vegetables on a large platter. Top with beef. Place foie gras on top of beef. Sprinkle mushroom-and-pea mixture around and over beef. Drizzle with sauce; serve immediately.
ROSSINIS
Provided by Ina Garten
Categories beverage
Time 1h15m
Yield Makes 6 to 7 drinks
Number Of Ingredients 5
Steps:
- Place the strawberries in the bowl of a food processor fitted with the steel blade and puree until completely smooth. Pour the liquid through a fine-mesh sieve and press to make a seedless puree. Discard the seeds. Add the sugar syrup and Grand Marnier to the puree and refrigerate until very cold.
- When ready to serve, rub the rim of each Champagne glass with the orange zest. Pour the cold Prosecco into Champagne glasses until they're each three-quarters full. Carefully stir 2 tablespoons of the puree into each glass and serve very cold.
TOURNEDOS ROSSINI
If you want a phrase that summons all the voluptuous pleasure of haute cuisine in its heyday, "tournedos Rossini" does the trick. As a culinary undertaking, they are simultaneously simple and sybaritic. Toast two buttered spheres of bread. Top them with warm-from-the-pan filets mignons. Crown them with a slice of hot foie gras. Then anoint these little monuments of luxury with a sliced truffle or two and a small waterfall of sauce.
Provided by Jeff Gordinier
Categories dinner, quick, main course
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Season the filets mignons with salt and pepper; set aside. In a small bowl, combine the veal stock or demi-glace, truffle juice and chopped truffles; set aside.
- In a large skillet over medium heat, melt a third of the butter with the oil and quickly fry the slices of bread until lightly browned on both sides; remove and set aside. Add another third of the butter to the skillet, and sauté the filets mignons over high heat for 4 minutes a side for rare or 5 minutes a side for medium-rare. Remove the filets from the skillet, set aside and keep warm.
- Using the same skillet and high heat, sauté the foie gras slices 90 seconds on each side and put 1 slice on each of the filets.
- Discard all fat from the skillet. While the skillet is still hot, add the Madeira, scraping the bottom of the pan. Add the veal stock mixture, bring to a quick boil, then remove from heat and stir in the remaining butter to make a silky sauce. Season with salt and pepper to taste.
- On each of two plates, place the croutons in the center and top with the filet mignon and foie gras. Garnish with a slice of truffle on the top. Spoon the sauce over and around. Serve hot.
Nutrition Facts : @context http, Calories 1239, UnsaturatedFat 51 grams, Carbohydrate 8 grams, Fat 100 grams, Fiber 3 grams, Protein 70 grams, SaturatedFat 39 grams, Sodium 1040 milligrams, Sugar 1 gram, TransFat 1 gram
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