- 4 beef tenderloins 3 cm. thick
- 4 slices of fresh foie (duck liver), 50 g each slice
- 2 melanosporum truffles
- 4 slices of good bread
- 100 g butter
- 100 ml Pedro Ximénez sherry
- Salt and pepper
Cut four slices of bread the same size as the sirloins.
Prepare four fillets of foie, smaller than the sirloins.
At the moment of serving laminate the truffle.
The crusty bread:
Melt the butter in a non-stick pan.
Place the bread in the frying pan with a weight on top and let it brown until it is crisp on both sides.
Leave it in the pan over low heat to keep it warm.
In another pan, grill the sirloins to medium rare or undercooked, to the taste of the diner.
Add salt and pepper and place the bread slices on top of the meat to keep them warm.
The Foie and Deglaze:
Heat the same pan over high heat until it is very hot, sauté the foie fillets on both sides, season them and place them on top of the sirloin.
Pour the Pedro Ximenez into the pan – you can use Port, Madeira, Oloroso or the wine you like best – and deglaze the pan.
Presentation of the Tournedo Rossini
Now place the bread croutons under the sirloin and on top we place the foie, all on a fine plate.
Pour the sauce on top of our reduction of Pedro Ximenez.
Distribute the truffle slices on top of the foie.
Serve immediately, and it is ready to eat.
You can add some asparagus, mushrooms or some baked potatoes as a garnish.