Have we all had enough chocolates? I have not had a single chocolate Easter Egg. But that's fine, because I ate other chocolates in other shapes.
I thoroughly enjoyed the Easter break after what seems such a long three months since the Christmas break. Life seems busier than ever and I have not had much chance in indulging in my passion for cooking.
But since a couple of weekends ago, the cooking fairy has returned and I've tried a couple of recipes I really like. Tournedos Rossini was a great success, especially if you live near a good butcher. The cooking is simple, but the taste mile is long.
120-170g of beef fillet per person
a slice of bread about the same width as the meat each
50g of duck liver pate per person
25g of butter
250g of fresh spinach
1 clove of garlic
25 g butter
1 medium onion sliced
250 ml beef stock
300 ml Madeira
25g butter
a sprig of thyme
Slice the onion and fry in pan with 25g butter until translucent (about 5 minutes) then add a sprig of thyme, the Madeira and the beef stock. Reduce to half, strain the onion and keep the liquid warm.
Heat a frying pan and add 25g of butter, saute and brown the fillet all around (about 3 minutes). Set aside to rest. Add the pieces of bread and let it soak up the fat and juice and brown a little. Take them out. Then add the rest of the butter and garlic and throw in the spinach. Sprinkle a generous amount of salt. Fry until the spinach just wilted.
Arrange first the bread, then a slice of pate and the fillet on top. Then pour the reduced wine liquid over the whole stack, letting some of the juice to be soaked up by the bread.
Serve with the spinach on the side, plus some boiled new potatoes.
Try it!
I thoroughly enjoyed the Easter break after what seems such a long three months since the Christmas break. Life seems busier than ever and I have not had much chance in indulging in my passion for cooking.
But since a couple of weekends ago, the cooking fairy has returned and I've tried a couple of recipes I really like. Tournedos Rossini was a great success, especially if you live near a good butcher. The cooking is simple, but the taste mile is long.
120-170g of beef fillet per person
a slice of bread about the same width as the meat each
50g of duck liver pate per person
25g of butter
250g of fresh spinach
1 clove of garlic
25 g butter
1 medium onion sliced
250 ml beef stock
300 ml Madeira
25g butter
a sprig of thyme
Slice the onion and fry in pan with 25g butter until translucent (about 5 minutes) then add a sprig of thyme, the Madeira and the beef stock. Reduce to half, strain the onion and keep the liquid warm.
Heat a frying pan and add 25g of butter, saute and brown the fillet all around (about 3 minutes). Set aside to rest. Add the pieces of bread and let it soak up the fat and juice and brown a little. Take them out. Then add the rest of the butter and garlic and throw in the spinach. Sprinkle a generous amount of salt. Fry until the spinach just wilted.
Arrange first the bread, then a slice of pate and the fillet on top. Then pour the reduced wine liquid over the whole stack, letting some of the juice to be soaked up by the bread.
Serve with the spinach on the side, plus some boiled new potatoes.
Try it!
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