Tournedos Rossini

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            FOOD FUNNY
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Here's a good one from WWR Lifer Dawn Garcia:

I'm certain most of you know the only good way to prepare sloth is to
marinade it overnight and then grill it. The marinade used for the sloth
can vary depending on one's taste. The key is to slowly grill the sloth.
Too many cooks boil the sloth.

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            TODAY'S RECIPE
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This dish was created by Georges Auguste Escoffier, arguably the
greatest French chef of all time. He invented many dishes, and was prone
to naming them for famous patrons of his restaurant. Both Peaches Melba
and Melba toast were named for Australian soprano Nellie Melba, and this
dish was named for the great Italian composer Rossini, who was
particularly fond of foie gras. Another of his satisfied customers,
Emperor William II declared, "I am the Emperor of Germany, but you are
the Emperor of chefs."

Some of the ingredients for this dish will be difficult to find, and
many of them are very expensive, but if you invest the money and effort,
you will be rewarded with a dish by "the King of Chefs and the Chef of Kings."

Tournedos Rossini (Beef Tenderloins in Madeira Sauce)

3/4 cup (180 ml) dry Madeira
2 cups (500 ml) beef stock
2 Tbs (30 ml) truffle juice*
1 Tbs (15 ml) arrowroot (cornstarch may be substituted) mixed with
1/4 cup (60 ml) water
6 Tbs (90) ml) butter
4 slices white bread, cut into rounds about 3 inches (7 cm) in diameter
4 six-ounce (170 g) beef tenderloin steaks (tournedos), about 1 1/2 inches (4 cm) thick
Salt and freshly ground pepper to taste
4 round slices canned foie gras, about 1/4 inch (5 mm) thick and 2 inches (5 cm) in diameter
4 round slices of black truffle, about 1/8 inch (2 mm) thick and 1 inch (2.5 cm) in diameter
2 Tbs (30 ml) chilled butter, cut into pieces

* The liquid the truffles are packed in.

Combine 1/2 cup (125 ml) of the Madeira, the beef stock, and the truffle
juice in a small saucepan and boil over moderate heat until reduced by
half. Stir in the arrowroot mixture and simmer, stirring constantly,
until the sauce is slightly thickened. Set aside.

Heat 3 tablespoons (45 ml) of the butter in a large, heavy skillet over
moderate heat and fry the bread rounds until golden brown on both sides.
Drain on paper towels and place on a heated serving platter. In the same
skillet, melt 3 tablespoon (45 ml) butter, season the tournedos with
salt and pepper, and saute for 3 to 4 minutes on each side, until done
to the degree you prefer. Place the tournedos on top of the toast
rounds. Saute the foie gras for about 10 seconds on each side and place
on top of the tournedos. Place the truffle slices on top of the foie
gras. Add the remaining Madeira to the skillet and scrape the brown bits
from the bottom and sides of the pan. Add the reserved sauce and cook
until the sauce is heated through. Stir in the pieces of chilled butter
and season with salt and pepper. Pour over the tournedos and serve immediately.
Serves 4.
Received on Thu Aug 9 09:35:30 2007