- Time Time: 20 minutes
Ingredients for 4 people
- 1 slice of spelt bread
- 200 grs beef sirloin steak
- 40 g foie mi-cuit
For the Rossini sauce
- 10 g shallot
- 5 g butter
- 10 cl cognac
- 10 cl port wine
- 100 g demi-glace (reduced dark meat stock)
- 15 grs fresh duck foie
- 4 g black truffle
For the garnish
- 50 g onion confit
- 5 grs garlic
- 15 grs potato mirepoix poached
- 150 g roasted red pepper
- 25 g boletus edolis
Grill the sirloin on the griddle until a golden crust forms around it. Season to taste.
The sauce: Fry the finely chopped shallot in butter. Flambé with the cognac and port. Add the demiglace. Add the fresh foie and cook for 8 minutes. Mash everything and strain. Finally, cut the sauce with black truffle oil or truffle slices.
Garnish: Fry the onion cut into julienne strips until it is a honey or golden colour. Add the roasted pepper and the boltus. Sauté and cook. Finally, add the poached potato and sauté.
Presentation: For the presentation, grill the slice of spelt bread and place it on one side of the plate. Place the meat on top and the foie mi-cuit on top. Cover the whole with the sauce and place the garnish next to it.