Fillet steak Rossini style
This is my quick and easy version of the great composer’s fillet steak masterpiece. The gourmet original has various ingredients that I don’t normally have, such as marsala wine (not that keen on the taste), truffles (not that keen on the taste) and wild mushrooms (forgot to buy them) – but, of course, the fillet is the essence of the dish and hopefully you’ll enjoy this variation on his theme as much as we do. Mashed potato is nice with it.
Ingredients
Method
- Cut the crusts off two slices of bread to make them roughly the same shape as the steaks. Spread both sides with the sunflower spread.
- Heat a frying pan and brown the bread on both sides. Spread withe paté and set aside.
- Put the olive oil in the pan then fry the steaks to your preference. Place the steak on the bread on top of the paté. Cover and let rest.
- Add the wines to the pan, reduce by about half add the beef stock and seasoning.
- In another pan fry the chopped mushrooms in the remaining sunflower spread for a couple of minutes, then add to the hot stock in the other pan.
- Pour the sauce over the steaks and serve