Fillet steak Rossini style
12 May 2015
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Background
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
- 2 Fillet steaks
- 50 ml red wine
- 50 ml sweet white wine or sherry/port
- 60g mushrooms
- good quality paté
- 2 slices French bread
- 50g sunflower spread
- 1 Tbsp olive oil
- 100 ml beef stock
- salt & pepper
Instructions
- 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
Tips
I use sunflower spread for allergy reasons - you can use butter.© 2026 Copyright CookTogether
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