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Fillet Steak Rossini Recipe

Fillet Steak Rossini Recipe

Friday, 21 August 2020 08:13:51 Europe/London

Named after 19th century composer Gioachino Rossini, this fillet steak Rossini recipe is a classic French dish that oozes luxury and is ideal for special occasions.

Made with beef fillet, Rossini fillet provides rich flavours that are bound to please dinner guests, and perfectly pairs with a lavish red wine for a full experience of luxurious flavours.

Also commonly known as Tournedos Rossini, today we’ll be sharing our Tournedos Rossini recipe that features a Madeira sauce recipe for the best Madeira sauce for steak that you can make at home. 

Preparation Time: less than 30 mins

Cooking Time: 30 mins to 1 hour

Total Time: 1 hour to 1 ½ hours

Serves: 4


  • 4 x 200g Beef fillet steaks

  • Salt and freshly ground black pepper

  • 2tbsp Vegetable oil

  • 1 Onion

  • 115g Butter

  • 150ml Red wine

  • 150ml Madeira

  • 250ml Beef stock

  • 1 pinch Nutmeg

  • 250g Baby spinach leaves

  • 175g Duck liver pâté

  • 4 slices Brioche



  1. Take your beef and season it thoroughly with the salt and pepper

  2. Heat a frying pan, add the oil and some of the butter and seal the beef on each side for three minutes before removing it from the heat and resting aside

  3. Heat a sauté pan until it’s hot and add some more of the butter and the onion. Fry until the bottom of the onion is browned and then add the Madeira and cook until it’s reduced by half

  4. Add red wine and stock before cooking once more until it’s reduced by half again. Strain into a clean pan and whisk 25g of the butter in before seasoning with salt and freshly ground pepper

  5. Heat a frying pan and add more butter and spinach. Cook until the spinach has wilted down then season with salt, pepper and nutmeg. Drain the spinach onto kitchen paper

  6. Heat the final amount of butter in a clean frying pan until it foams, then add the brioche slices and cook them until each side is golden brown. Remove from pan and place to drain on kitchen paper

  7. Serve by laying the brioche onto the centre of the plate and spreading duck liver pâté on top. Place a pile of spinach over the rested steaks and finish with a ladle of Madeira sauce over the top.

For more delicious beef recipes as well as a wide range of other foodie news, keep an eye on our blog.

Take a look at our range of beef fillet today and discover everything from Wagyu fillet to USDA fillet for the perfect fillet steak Rossini.

Always ensure meat is cooked thoroughly before serving. 

Posted in Steak Recipes By

Tom Hixson

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