Rossini sirloin

The Rossini sirloin or tournedó is one of the great classics of French gastronomy, a succulent and tasty dish to take into account especially on the day of a special celebration or festivity, mainly because it is a high-cost dish, the best piece of beef such as fillet or tournedós and foie are the main ingredients to prepare this recipe, without forgetting the touch of black truffle. If you cannot find a black truffle in season, you can get by with the truffle called Tuber melanosporum, which is easy to find in supermarkets and at a very affordable price.

Ingredients:

• 4 beef tournedos (sirloins), about 3 cm wide
• 200 g fresh duck liver cut into four pieces
• 4 slices of bread
• 2 truffles (one finely chopped, the other sliced)
• *Truffle oil (optional)
• 2 dessert spoons of butter
• Salt
• Pepper

For the sauce:

• 2 shallots
• 200 ml beef broth
• 100 ml of good quality red wine
• 50 ml brandy
• 1 bay leaf
• 1 tablespoon corn flour dissolved in cold water
• Olive oil
• Salt and pepper

*Note: To further enhance the flavor of the truffle, leave it submerged in a glass jar with truffle oil for a week.

Preparation:

1. Chop the shallots finely and put them in the 16 cm Optima saucepan with a little oil and let them poach gently. Pour in the brandy, red wine, broth and bay leaf. Adjust salt and pepper.
2. Let the sauce reduce over medium heat for 20 minutes, stirring occasionally.
3. Remove the bay leaf and strain the sauce. Put the sauce back in the saucepan and add the chopped truffle. When it starts to boil, let the sauce reduce for another 5 minutes.
4. Add the corn flour diluted in cold water and let it finish blending the sauce. Reserve the sauce over low heat.
5. Put a little oil and a spoonful of butter in the 28 cm
6. On the striped outside and juicy inside. Reserve.
7. Lower the heat and on the same grill without adding any oil, sauté the duck liver pieces for a minute on each side.
8. To present the dish, place a slice of bread on the base, place the sirloin on top of the bread and place a piece of duck liver on top. Cover the meat with a little wine sauce and finally put some slices of black truffle on top.

Photographs and recipe by Silvia .