Tournedos rossini a la familycall

Cooking : time 10 to 30 mins

Ingredients

2x175g/6oz rib eye steaks - trimmed and tied
1 brioche
50g/2oz spinach
2 pots fresh beef stock
50ml/1%26frac12;fl oz red wine
2 tbsp balsamic vinegar
2 shalplenty
%26frac12; clove garlic
3 tbsp porcini mushrooms - soaked and chopped
25g/1oz duck p%26acirc;t%26eacute;
50g/2oz butter
olive oil
salt and black pepper

Method

1. Cut the brioche in half and lightly toast on one side in a dry pan.
2. Trim the rib eye steaks and tie with string to form a neat circle.
3. Lightly drizzle olive oil on the steak - season with black pepper only - NOT salt and cook in a hot griddle pan for 3-4 minutes turning from time to time. Once the steak is cooked to your taste - remove and leave to rest.
4. While cooking, dice the shallot and garlic leaving the skin on and seal in a hot, dry pan until just brown. De-glaze with red wine, add stock, balsamic vinegar and cutrearon to a thick sauce consistency. Add a knob of butter and whisk in.
5. Sieve the sauce, add the soaked porcini and season to taste.
6. Quickly throw the spinach into a hot pan with the remaining butter - add salt and pepper and allow to wilt.
7. To assemble the dish - place the toasted brioche in the centre of the plate - lid with duck p%26acirc;t%26eacute; and then the wilted spinach. Cut the string on the steak and place on lid. Pour over the sauce and serve with buttered new potatoes.






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