Hairy Bikers' Somerset Cook Off recipe ...
This is a classy dish based on the Famous Tournedos Rossini, a great blast from the past dragged into the 21st century with wonderful Somerset ingredients.


  • Ingredients for Rossini

  • 800g water buffalo fillet, room temperature

  • 3 tbsp olive oil

  • 50g cooked bone marrow

  • 50g dried white breadcrumbs

  • 2 tbsp curly parsley, finely chopped

  • 100g melted butter

  • 1 garlic bulb

  • 2 duck livers, trimmed and soaking in 50ml Madeira

  • 4 slices white bread

  • 12 small wild mushrooms, cleaned

  • 1 tbsp truffle oil

  • 75ml Somerset cider brandy

  • 2 tbsp port

  • 200ml beef or veal stock

  • Ingredients for fondant potatoes

  • 4 good potatoes

  • 150g butter

  • 75ml-110ml chicken stock

  • Ingredients for beetroot

  • 2 Detroit beetroot, washed but unpeeled

  • 2 Candy beetroot, washed but unpeeled

  • 2 Bolivar beetroot, washed but unpeeled

  • 2 Golden beetroot, washed but unpeeled

  • 2 lemons, juiced

  • 1-2 tbsp caster sugar


  • Method for Rossini:

  • 1.

    Preheat the oven to 200C/400F/Gas 6.

  • 2.

    Place the fillet onto a board and roll in cling film to form a cylinder – pull the cling film as tight as possible to form a neat sausage shape then place in the fridge for at least 2 hours.

  • 3.

    In a bowl, combine the bone marrow, breadcrumbs, parsley, and 50g of the softened butter.

  • 4.

    Spread this out thinly onto a sheet of greaseproof paper on a baking tray - think like a biscuit.

  • 5.

    Place in the fridge until set.

  • 6.

    Slice the top from the garlic bulb, dot with butter, salt and black pepper then wrap in foil and place in the oven for 30 minutes until soft.

  • 7.

    Remove from the oven, and set aside, still wrapped in the foil.

  • 8.

    Unwrap the buffalo fillet and slice into 4x 2cm/¾“thick steaks.

  • 9.

    Season with salt and black pepper.

  • 10.

    Heat a frying pan until hot, add a little of the buffalo fat (or butter and oil), then add the steaks and seal on each side for 20-30 seconds until browned.

  • 11.

    Remove the steaks and place onto a baking tray or ovenproof frying pan but retain the pan with the juices.

  • 12.

    Remove the marrow from the fridge and cut into discs slightly smaller than the size of the steaks.

  • 13.

    Place on top of the steaks and place in the oven for 6-8 minutes for medium-rare but adjust depending how you like your steak cooked.

  • 14.

    Meanwhile, take the 4 slices of white bread and cut out 4 rounds with a pastry cutter, just slightly larger than the steak.

  • 15.

    In a frying pan heat some olive oil and butter and fry the bread roundels until golden.

  • 16.

    Remove the meat from the oven.

  • 17.

    On a warm plate place the croutons and top each one with a steak.

  • 18.

    As the steak rests the crouton will absorb all the resting juices.

  • 19.

    Lift the duck livers from the Madeira and retain the marinade.

  • 20.

    Using the pan with the meat juices add the duck livers and cook for 45-60 seconds on each side.

  • 21.

    Remove and retain the juices in the pan. Rest the duck livers for 1 minute before slicing in half and placing a piece on each steak stack.

  • 22.

    Add the mushrooms to the pan and sauté for 1-2 minutes until just tender, then add the truffle oil and season with salt and black pepper.

  • 23.

    Set those on top of the duck liver.

  • 24.

    Add the Madeira to the pan and flame to deglaze, then add the brandy and port and reduce by half.

  • 25.

    Add the stock, bring to a simmer and cook until reduced and thickened slightly.

  • 26.

    Whisk in the remaining butter then season with salt and black pepper.

  • Method for fondant potatoes:

  • 1.

    Peel the potatoes, cut a flat top and bottom on each potato.

  • 2.

    Cut out a round of potato with a pastry cutter.

  • 3.

    Cut off the sharp corners to make a nice barrel shape.

  • 4.

    Melt the butter in a saucepan then add the potatoes.

  • 5.

    Cook for 3-4 minutes on a gentle heat until golden.

  • 6.

    Turn and place back on the same place in the pan and cook for another 3-4 minutes until the other side is golden.

  • 7.

    Carefully ladle in a little stock – we warn you, it will spit – then pour in more to nearly cover the potatoes. Cover and cook for 20-25 minutes until the potato is tender.

  • Method for chequerboard beetroot:

  • 1.

    Place each of the beetroot into separate pans full of boiling salted water.

  • 2.

    Return to the boil, cover and simmer for 45-60 minutes until the beetroot are tender.

  • 3.

    Remove the beetroots from the pan and allow to cool slightly (make sure you keep them separate).

  • 4.

    Very carefully cut the beetroot into squares, you need to get 4 squares from each beetroot - it’s important that the squares are the same size.

  • 5.

    Once you have the squares, keep the colours separate and place them back into the pans they were cooked in to warm through just before serving.

  • 6.

    Whisk the lemon juice and sugar together in a bowl, season with salt and black pepper then place a little of the dressing into 4 separate bowls.

  • 7.

    Toss the beetroot into the dressing, again keeping them separate.

  • To serve:

  • 1.

    Set the fondant potato alongside of the steak Rossini stack.

  • 2.

    Place 4 squares of beetroot across the top of the plate – running lightest in colour to highest.

  • 3.

    Spoon the sauce over the top of the Rossini stack and around the plate.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1485kj
  • Fat Total 94g
  • Saturated Fat 40g
  • Protein 60g
  • Carbohydrate 93g
  • Sugar 23g
  • Sodium 703mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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