Chef’s Special: The Bull Hotel – Tournedos Rossini

A classic French dish purportedly created by French master chef Marie-Antoine Careme for the composer Gioachino Rossini

A beautifully constructed classic dish that is currently making an appearance on the Bull Hotel’s exciting new a’la carte menu, giving a more up to date approach which should appeal to modern tastes but still achieving the traditional rich flavours that made the original dish such a great classic. Slices of foie gras and black truffle make way for the chicken liver parfait and flat field mushroom that give a similar but lighter flavour, still harking back to the originality of the dish.

Head Chef Jason Ingram

Serves 4

Ingredients

•  4 x 200g Fillet Steaks
• 4 Slices of Pancetta
•  200ml Good Beef Stock
• 100ml Double Cream
•  4 Flat Mushrooms
• 100g Chicken Liver Parfait
•  4 Toasted Croutes
•  Splash of Madeira

Method

Wrap steaks in Pancetta, season on all sides and seal in a pan for 5 mins or until rare, leave to rest in warm place.

Sauté Mushrooms for 3-4 mins until tender.

Deglaze pan with Madeira, add stock and reduce by half, add Double Cream and reduce again.

Assemble dish by placing toasted Croute on a warmed plate, place Steak on Croute, shape Liver Parfait on top of Steak, top with sautéed Mushroom, dress with Madeira cream, add a few micro leaves and a dusting of pink Peppercorns