Tournedos Rossini and braised endives

This is a real French classic, "le tournedos Rossini", which legend has it the famous composer, who was rather a gourmet, passed on to the chef at the Café Anglais.

Preparation : 20 minutes

Cooking Time : 20 minutes

Ingredients for 4

4 beef tournedos cuts

4 slices of bread

100 gr of part-cooked foie gras

1 truffle

20 cl veal stock

10 cl Madera wine

140 gr butter

1 tbsp oil

Salt, pepper

As all the ingredients are cooked seperately, everything must be kept warm between hot plates.

• Cut circles from the sliced bread the same diameter as the tournedos. Fry both sides until golden in a little butter.
• Fry the tournedos in the oil with 20 gr of butter for 1 to 2 minutes each side. Season with salt and pepper, and keep warm.
• Cut the foie gras into round discs of the same diameter as the tournedos. Warm them gently in the frying pan. Cut the truffle into 8 thin slices, and grate the remainder.
• Place the bread circles onto the serving plates, with the tournedos placed on top, and finally followed by the foie gras. Keep warm.
• Pour the madera wine into the same frying pan and leave to reduce. Add the veal stock, the truffle juice, along with the grated and sliced truffle. Reduce.
• Off the heat, melt the remaining butter into the sauce.
• Dress the tournedos with the sauce, and 2 slices of truffle per tournedos.

Braised endives from a recipe by Chef Eric Léautey.

Ingredients for 4
4 endives
1 lemon cut into slices
1 carrot
20 cl veal stock
1 onion
Thyme
50 gr butter

• Wash, drain and chop the endives into 2 along the length, and remove the heart.
• Place them in a saucepan with the butter, the lemon slices, salt, thyme, and cover with water.
• Place a sheet of greaseproof paper with a hole cut in the centre over the top of the pan, and cook gently for 10 minutes.
• Cut the onion and carrots into small cubes. Brown in a frying pan with a little butter. Season with salt and pepper.
• Drain the endives, and place them with the onions and carrots in an oven dish.
• Add the veal stock.
• Braise in the oven with no lid on the dish for 30 minutes at 120° (mark 4).

Serve in the braising juices