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.
Method for Rossini:
Preheat the oven to 200C/400F/Gas 6.
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.
In a bowl, combine the bone marrow, breadcrumbs, parsley, and 50g of the softened butter.
Spread this out thinly onto a sheet of greaseproof paper on a baking tray - think like a biscuit.
Place in the fridge until set.
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.
Remove from the oven, and set aside, still wrapped in the foil.
Unwrap the buffalo fillet and slice into 4x 2cm/¾“thick steaks.
Season with salt and black pepper.
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.
Remove the steaks and place onto a baking tray or ovenproof frying pan but retain the pan with the juices.
Remove the marrow from the fridge and cut into discs slightly smaller than the size of the steaks.
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.
Meanwhile, take the 4 slices of white bread and cut out 4 rounds with a pastry cutter, just slightly larger than the steak.
In a frying pan heat some olive oil and butter and fry the bread roundels until golden.
Remove the meat from the oven.
On a warm plate place the croutons and top each one with a steak.
As the steak rests the crouton will absorb all the resting juices.
Lift the duck livers from the Madeira and retain the marinade.
Using the pan with the meat juices add the duck livers and cook for 45-60 seconds on each side.
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.
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.
Set those on top of the duck liver.
Add the Madeira to the pan and flame to deglaze, then add the brandy and port and reduce by half.
Add the stock, bring to a simmer and cook until reduced and thickened slightly.
Whisk in the remaining butter then season with salt and black pepper.
Method for fondant potatoes:
Peel the potatoes, cut a flat top and bottom on each potato.
Cut out a round of potato with a pastry cutter.
Cut off the sharp corners to make a nice barrel shape.
Melt the butter in a saucepan then add the potatoes.
Cook for 3-4 minutes on a gentle heat until golden.
Turn and place back on the same place in the pan and cook for another 3-4 minutes until the other side is golden.
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:
Place each of the beetroot into separate pans full of boiling salted water.
Return to the boil, cover and simmer for 45-60 minutes until the beetroot are tender.
Remove the beetroots from the pan and allow to cool slightly (make sure you keep them separate).
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.
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.
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.
Toss the beetroot into the dressing, again keeping them separate.
Set the fondant potato alongside of the steak Rossini stack.
Place 4 squares of beetroot across the top of the plate – running lightest in colour to highest.
Spoon the sauce over the top of the Rossini stack and around the plate.
Nutritional analysis per serving (4 servings)
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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