Wednesday, January 21, 2009

Gastronomic Delights 1: Tournedos Rossini

Gastronomic Delights 1: Tournedos Rossini

Welcome to 'Gastronomic Delights' a new series of off the cuff mixes designed to showcase the best in new music, whilst keeping a close eye on the meal that inspired it. We kick off January '09 with "Tournedos Rossini," there is a recipe for you to follow, to the accompaniment of this mix turned up ball-quakingly loud.

Tournedos Rossini
Course - Main - Meat
Region - Pays Basque

One of the great classic dishes of the world. Created by French master chef Antonin Careme and named after his great friend the Italian composer Gioachino Rossini. Pure luxury on a plate, the 'tournedos of fillet steak, foie gras, truffle or cepes and Madeira.

For 4 people
Pre-prepared:- No
Preparation time 15 minutes
Cooking time 15 mins

1 tablespoon of butter
4 slices of foie gras (duck or goose) each approximately 80gm (7 to 10 mm thick)
4 slices of white bread, without the crust, toasted and
of the same size as the meat
4 beef tournedos 200gm
1 tablespoon of olive oil
3 garlic cloves, finely sliced
1/2 cup of sauce. See below
2 sliced truffles Or substitute cepes or mushrooms of your choice.


Mix the butter and the oil in a hot frying pan.
Season the tournedos with salt and pepper and fry rapidly to seal. Cook for 3 minutes until the steaks are crusted on the outside but rare inside. Remove from the pan and set aside.
Using the same pan, rapidly fry the slices of Foie Gras,until just caramelised. Remove, place on absorbent paper, and keep warm. Do not discard the juices in this pan.
Braise the truffles, cepes or mushrooms in a separate pan with a little butter and a spoonful of Madeira wine, and the chopped garlic .
Add the sauce and let simmer for approximately three minutes. Keep hot.

For the sauce. Deglaze the pan used for the meat and foie gras with a tbs. of Port, two tsps. of brandy two tsps. of Madeira and 100 ml of veal stock. Allow to reduce.

Place each cooked tournedos on a slice of the toast and top with a slice of fois gras. With a slotted spoon lift out the truffles/mushrooms and place round the edges of the tournedos. Cover with sauce. Serve immediately.


Midtown 120 Intro - Terre Thaemlitz aka DJ Sprinkles (Mule Electronic)
Reunion - Jus' Ed (Underground Quality)
Walking Home (Patrice Scott Atmospheric mix) - Mike Edge (Sistrum)
Shootin' Moves - Kris Wadsworth (Morris Audio)
Spin That Shit - Marian Masullo/Glitches (Pimpsridefree)
B2 - Donato Dozzy & Nuel (Aquaplano)
The Kitty Cat Track (Tolga Fidan's San Pedro remix) - Dilo (Einmaleins)
Hubble - Mike Wall/The Coffee Boy (Orphik)
Girls - Bicoma (Eintakt)
Inner Silence - STL (Something)
Dance Tactics - Mixworks (Mixworks)
Kuhle Fliege (Hugo remix) - Matt Star (International Freakshow)
Limitiert 10 - Superkord (Platszhirsch Ltd)
Fused - Stereofuse (Herz Ist Trumpf)
Live At Coliseum - Sevensol & Bender (Kann)

Download "Gastronomic Delights 1: Tournedos Rossini" here.

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