Tournedos Rossini
- 6 4- to 5-ounce slices filet mignon, 1 inch thick (1 1/2 to 2 pounds total)
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper to taste
- 1 4-ounce can pate de foie gras
- 1/4 cup Marsala wine
- 1/4 cup warm brandy
- 1 tablespoon finely chopped parsley
- Rub the beef with 1 tablespoon of the olive oil, then season with salt and pepper.
- Set aside and let stand at room temperature about 1 hour.
- In a small bowl mash the pate de foie gras with a fork, and gradually add the Marsala, stirring the mixture until it is smooth.
- Set aside.
- Heat the remaining olive oil in a heavy skillet.
- Cook the beef slices over high heat until just browned on both sides.
- Remove the meat from the pan.
- Reduce the heat to low, add the pate mixture, and cook, stirring, until the sauce is smooth.
- Return the beef to the pan, and cook about 2 minutes, then pour the brandy into the pan, light carefully with a match, and shake the pan until the flames subside.
- Remove the beef from the pan, transfer to a platter, and pour the sauce over the beef.
- Sprinkle with parsley and serve.
filet, extravirgin olive oil, salt, pate, marsala wine, warm brandy, parsley
Taken from cooking.nytimes.com/recipes/4757 (may not work)