Steak Rossini
Steak Rossini was one of the first proper dining experiences I had as a youngster and the memory of the sheer audacious richness of the dish has always stayed with me. I mean, pimping a steak by wrapping it in bacon, laying it on a bed of liver and brioche and then drenching it in a rich Maderia sauce is fairly indulgent right? Yes! So this is a FatSteak take on fine dining.
Step 1 - the sauce
Preheat the oven to 200°C.
Make beef stock by roasting the meaty bones and oxtail in the oven until just browned (around 30 min).
In a large pan, brown the cut side of the onion over a high heat on the the dry base until nearly burnt.
Add 3 litres of water to the pan. Place the herbs and spices in a small muslin bag and add followed by the carrots, celery, dried mushrooms and garlic. Add the contents of the roasting pan and bring to a gentle simmer.
Cook for 3 hours, skimming every 30 minutes or so. After 1 hour add one portion of the Maderia and the soy sauce.
Ladle the finished stock through a muslin cloth. Reserve half a litre for the recipe and freeze the rest for other recipes.
To make the Rossini sauce, finely chop the shallot and soften in the butter. Add one portion of the Madeira and cook until reduced to a sticky glaze.
Add the half litre of beef stock and reduce to a gravy consistency.
Step 2 - the steak
Let the fillets reach room temperature.
Wrap a rasher of bacon around each fillet, holding in place with butcher’s string.
Heat some butter in a large frying pan on a high heat until foaming. Add the steaks and sear each side for 3 minutes then leave to rest. The bacon should have almost shrink-wrapped itself around the fillets and the string can be cut off at this point.
In the same pan, toast the brioche on each side until golden before transferring to a warm serving plate.
Liberally coat the brioche with the pate (Top Tip: classically Rossini is done with a foie gras for this part, but on welfare grounds I replaced with a chicken liver pate with some truffle).
Place the fillet on the pate coated brioche and drizzle with the sauce to serve.
Ingredients
~500g Meaty beef bones
1 Oxtail piece
Half a peeled large onion
5 Sprigs parsely
5 Sprigs thyme
10 Fennel seeds
10 Black peppercorns
2 Carrots
2 Sticks celery
10 g Dried mushrooms
Half a garlic bulb
250ml of Maderia (in 125 ml portions)
125 ml of Soy sauce
1 Banana shallot
20g Butter
2 Fillet steaks
2 Rashers streaky bacon
2 Slices of brioche
50g of liver pate to your taste
