Beef Tournedos Rossini with Madeira Sauce

Seared beef fillet served on toasted brioche with duck liver pâté, wilted spinach, and a rich Madeira wine reduction.

Beef Main Course High Protein French Special Occasion

Estimated Nutrition

Calories

1052.6

kcal / serving

4210.5 kcal total

Carbs

19.6g

per serving

78.4 g total

Fat

74.7g

per serving

298.6 g total

Protein

56.2g

per serving

224.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

115

Butter

Divided for various steps

GrainsCereals

slice

Brioche

Liquids

150

Madeira

Wine

150

Red Wine

250

Beef Stock

Can use veal stock

Meat

800

Beef Fillet Steak

4 portions of 200g each

175

Duck Liver Pâté

NutsSeeds

unit

Salt

To taste

unit

Black Pepper

Freshly ground, to taste

pinch

Nutmeg

Freshly grated

OilsFats

Vegetable Oil

Vegetables

unit

Onion

Skin on, halved

250

Baby Spinach

Fresh leaves

Method

Season the beef steaks with salt and black pepper.

Sear beef in a hot frying pan with oil and butter for three minutes per side, then rest.

Fry the halved onion in butter until browned, then reduce 150ml Madeira by half.

Add wine, reduce, then add stock and reduce again, finally whisking in 25g butter and straining.

Wilt spinach in butter with salt, pepper, and nutmeg, then drain on paper.

Fry brioche slices in foaming butter until golden on both sides and drain.

Assemble by topping brioche with pâté, spinach, steak, and a ladle of warm sauce.