Classic beef Rossini

Also known as Tournedos Rossini, named after the Italian composer, beef Rossini consists of filet mignon atop celeriac puree. Best served with a veal jus.

• serves

  2

• prep

  30 minutes

• cook

  45 minutes

• difficulty

  Mid

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Episode 2

episode • Guillaume's Paris • 

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episode • Guillaume's Paris • 

travel • 

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Ingredients

• 2 x 250 g beef filet mignon
• 100 g unsalted butter, diced and cold
• 1 eschallot, brunoise (chopped finely)
• 1 clove garlic, minced
• 1 bay leaf
• 4 sprigs thyme
• 125 ml Madeira
• 200 ml veal jus
• 20 g truffle, chopped
• 50 g cooked foie gras, optional
• chopped parsley, to garnish

Celeriac puree

• ½ head celeriac, peeled and diced
• 1 bay leaf
• 4 sprigs thyme
• 500 ml milk
• 100 ml cream

Instructions

1. Take the beef out of the fridge, and allow it to stand at room temperature while making the celeriac puree.
2. Place the celeriac, bay leaf and thyme in a saucepan then cover with milk. Place a cartouche (see note) on top and simmer until the celeriac is cooked and very tender, suitable for mashing. Drain and discard the liquid.
3. Warm up the cream. Puree celeriac with warm cream until smooth. Pass through a fine sieve and set aside.
4. Make the sauce: In a small saucepan, melt 20 g of butter until frothy then sauté eschallots, garlic, bay leaf and thyme. Deglaze with the Madeira then reduce by half. Add the veal jus then start whisking in the butter until you get a gloss. About 50 g of butter is required. Stir in truffle then set aside.
5. Meanwhile, heat a frying pan on med-high. Melt 30 g of butter then cook the beef for 2 minutes on all sides. Remove from pan and rest.
6. If using foie gras, seal the slices briefly in a hot pan.
7. To serve, place a spoon of the celeriac on the bottom of the plate, then place the steak (and foie gras, if using) on top. Sauce with the veal jus, reserving half to serve on the side. Garnish with parsley. 

Note

• A cartouche is a piece of baking paper, used like a lid and placed on top of food during cooking.  

Sample the delicacies of Paris' arrondissements through the eyes of chef Guillaume Brahimi in Guillaume's Paris.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Episode 2

episode • Guillaume's Paris • 

travel • 

26m

G

episode • Guillaume's Paris • 

travel • 

26m

G