What would you request as a last supper dish?

A few days ago, whilst our Executive Chef Enrico Gusella was filling in a questionnaire for his chef's profile on The Master Chefs of Great Britain new website, he was asked the following question:

What would you have as a Last Supper Dishes:
Starter:
Main:
Dessert:

Enrico went straight to the main course answer without even thinking.... Fillet of Beef "alla" Rossini, or Tournedos Rossini, as chef Casimir Moissons would have called it back in 19th century Paris when he created this dish for his best friend and famous Italian composer Gioachino Antonio Rossini. It is a classic French dish based on filet mignon steak, foie gras, stale bread, truffle and Madeira gravy. Enrico commented ..."What else would you want in life?" 

Fillet of Beef “alla” Rossini

Spinach à la Crème, Madeira & Cepes Jus

Serves : 4 

Preparation: 1 hour

Ingredients

  • 4 fillet steaks of Aberdeen Angus Scottish beef, 250gr each
  • 4 round slices of sourdough bread, 1 cm thick
  • 4 slices of Foie Gras, 75gr each
  • 1 fresh black truffle
  • Sea salt and black pepper
  • 100gr Unsalted butter

Ingredients for the Madeira & Cepes Jus

  • 500ml veal jus
  • 1 banana shallots
  • 1 spring of thyme
  • 50gr cepes mushrooms
  • 50ml madeira wine
  • 20gr butter
  • Sea salt and black pepper

Ingredients for the Spinach à la Crème

  • 300gr of fresh spinach, stalks removed
  • 1 tbsp of creme fraiche
  • Nutmeg, sea salt and pepper

Preparation method

- To make the Madeira gravy, soften the shallots in half the butter and add the Madeira wine, cook until reduced to half with the thyme. Add the 500ml veal jus and reduce until you reach a nice gravy consistency. Whisk in the remaining butter and season to taste.

- Now prepare the toast heating half the butter in a frying pan over a medium heat and fry the bread slices on both sides until golden.

- For the spinach, in a large frying pan heat the butter, add immediately the spinach leaves, sauté the spinach for a few minutes, add the salt, creme fraiche and cook for few seconds, season with salt, pepper and nutmeg. Keep the spinach in a serving bowl ready to plate up.

- Season the steaks, then heat the remaining butter in the same frying pan, still over a medium heat, and cook them for about 3 to 5 minutes on each side, until medium-rare. Remove from the pan, cover with foil and allow to rest in a warm place for ten minutes.

- Using the same frying pan, heat it again, this time over a high heat. Season the slices of foie gras and sear for 1 minute on each side until deep golden brown.

- Divide the wilted spinach over the four bread slices, place the beef fillet over the spinach, arrange the foie gras on top and cover with the thinly sliced truffle. Pour over the cepes and madeira jus and serve with your favourite red wine.


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