Let’s rediscover a great classic, the Filetto alla Rossini!
Rossini’s reputation as a gourmet is given not only by his passion, but also by the respect that Gioacchino obtained in restaurants by greeting all the staff in the room, but above all (very unusual at the time) entering directly into the kitchens of the premises, to talk with the chef. This behavior, so extravagant for the period, causes the birth of a legend: Rossini’s request for a variation to the truffle for his fillet, a chef would have denied it. Rossini, irate, exclaims: “Alors, tournez le dos!”, Literally “Turn your back” or “stand aside”. From this legend we want to take the name of the supreme exaggeration called Tournedos Rossini, that is a fillet of beef cooked in butter, accompanied by fresh foie gras and flavored with black truffle and Madeira.
The recipe of the fillet Rossini is very simple: flour the beef fillets, brown in butter leaving them to the blood and take care not to pierce them with knives or other sharp utensils; salt and pepper only at the end of cooking. Meanwhile fry some slices of bread in oil and butter. Place a fillet on each golden slice, cover with foie gras (paté or a browned slice in a pan) and garnish with truffle flakes. Pour the Madeira into the bottom of the meat cooking, shrink and sprinkle the tournedos when serving.