Tournedos Rossini
Robbie was the Executive Sous Chef Melbourne restaurant institution Rockpool Bar and Grill while Rebecca worked front of house and was deep in wine sommelier tr
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Cooking tools:
- Pepper mill
- Skillet
- Stove
- Whisk
- Chef's knife
- Cutting board
- Paper towel
- Measuring cup
- Plate
Ingredients
- 2 x 200g beef fillet steaks
- salt
- freshly ground black pepper
- 1 tablespoon oil
- 100g unsalted butter, diced and cold
- 1 shallot, chopped finely
- 1 bay leaf
- 4 sprigs thyme
- 125ml Madeira (fortified wine)
- 200ml veal jus – supermarket bought is just fine
- 150g City Larder Free Range Chicken Liver & Truffle Pâté
- 2 slices sourdough, crusts removed so it’s about the same size of the steak
- handful of baby spinach leaves
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