The classic Tournedos Rossini is within easy reach with the City Larder Madeira Sauce. Created at City Larder HQ by our team of skilled chefs using only top-notch ingredients, all sauces begin with a house made veal stock, simmered for 24 hours to bring out that rich, long-lasting flavour and a silky mouthfeel.
Madeira Sauce brings together veal stock, fresh and dried forest mushrooms, aromatic vegetables, herbs and spices with Madeira, brandy, and sherry vinegar.
Robbie's hot tip - season your steak with salt only prior to cooking but keep the freshly ground pepper until it is finished as otherwise the pepper will burn and taste bitter.
We recommend serving this with Hawkers Beer Stout
- 2 x 200g beef fillet steaks
- Olsson’s Salt sea salt flakes
- 1 tablespoon oil
- 100g unsalted butter, diced and cold
- 1 jar City Larder Madeira Sauce
- 2 slices sourdough, crusts removed so it’s about the same size of the steak
- handful of baby spinach leaves
- 150g City Larder Free Range Chicken Liver & Truffle Pâté
- Remove the meat from the fridge 20 minutes ahead of time and season well with salt.
- Heat a frying pan until hot, add the oil and sear the steak 2-3 minutes on both sides, as well as along the edges. Baste with 30g of butter whilst it’s cooking through. You’re looking to cook them medium-rare, though they will also be rewarmed just before serving. Remove from the heat and set aside to rest.
- Wipe out the pan with a paper towel so it’s mostly clean. Heat 30g of the butter until foaming then add the sourdough slices and cook a few minutes on each side until golden brown. Remove bread croutons from the pan and drain onto kitchen paper. Quickly wilt the spinach in the same hot pan then remove and add the rested steaks to rewarm for 1 minute each side while you start plating up.
- Empty the jar of Madeira sauce into a pan to heat through. Add 40g of butter to the now-warm sauce.
- To serve, lay down a toasted sourdough slice onto the centre of each plate and add half the spinach. Place the rested steak on top of the sourdough, and spoon a generous portion of sauce across the lot. Crown with a generous scoop - or quenelle if you want to be fancy - of Chicken Liver & Truffle Pâté.