Steak Rossini
40 min
Under an hour
Roman Vaněk
Preparation method
MADEIRA SAUCE PROCEDURE
Finely chop the shallots and mushrooms.
In a saucepan over medium heat, melt one-third of the butter until foamy. Add the shallots and sauté, stirring constantly, until translucent. Add the mushrooms and sauté, stirring occasionally, for 2 minutes.
Pour in the Madeira and demi-glace, bring to a boil, reduce heat to one-third, and simmer, stirring occasionally, until reduced to one-third of its original volume. Remove from heat.
Chef's tip
If you want the steak less or more done, shorten or lengthen the cooking time in the oven by 2 minutes. However, the meat must always rest afterwards (see above). This dish is often served on a slice of toast cut to the same diameter as the steak. The bread is first toasted in a pan with butter. The steak, foie gras, and a slice of truffle are then placed on top. The steak is partially drizzled with sauce. You can also use canned truffle, which is cheaper. For preparation, you will need an oven-safe probe thermometer, a heavy cast iron or iron pan, or a pan with a sandwich bottom Ø 28 cm. And kitchen tongs for turning the steaks.
Ingredients
Nutritional values
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