Tournedos Rossini

Step 1

Preheat the oven to 200°C/gas mark 6

Step 2

Start by making the beef stock for your gravy. Lightly roast the bones, beef shank and oxtail in the oven for about 30 minutes. Add the onion to a dry pan, cut-side down, over a high heat and leave until very dark brown, almost burnt

Step 3

Place all the ingredients in a large pan and bring to a gentle simmer. Skim of any scum that rises to the surface and cook for 3 hours, skimming every 30 minutes or so. The trick here is to simmer at a bare roll and skim any impurities regularly for a nice clean stock

Step 4

Without moving the pan, turn off the heat and gently ladle the broth out of the pan through a very fine sieve, taking care not to disturb the base too much. This recipe makes around 2–2.5l of stock so you can reserve or freeze what isn't needed for this recipe

Step 5

To make the Madeira gravy, soften the shallots in 10g of the butter. Add the Madeira and cook until reduced to a glaze

Step 6

Add the 1l beef stock and reduce by three quarters until you reach a nice gravy consistency. Whisk in the remaining butter and season to taste

Step 7

Next prepare the toast. Heat half the butter in a skillet or frying pan over a medium heat and fry the bread slices on both sides until golden. Arrange the fried bread on a serving platter and set aside

Step 8

Season the steaks, then heat the remaining butter in the skillet, still over a medium heat, and cook them for about 3 minutes on each side, until medium-rare. Remove from the pan, loosely cover with foil and allow to rest in a warm place for 10 minutes

Step 9

Clean the skillet and 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

Step 10

Place a steak on each bread slice, arrange the foie gras on top and cover with the thinly sliced truffle. Heat approximately 200ml of the Madeira gravy and pour over to serve