Tournedos Rossini

What you need

• 2 steaks, about 5 ounces each

• ¼ cup veal stock (beef stock will also work)

• 2 tablespoons butter

• 1 tablespoon olive oil

• 2 slices French bread

• 4 ounces Alexian Duck Liver Mousse with Cognac

• 2 tablespoons Madeira


To begin, fry two slices of bread in butter and olive oil in a large skillet until golden brown. Add more butter to the skillet, and sauté two steaks, cooking to your desired degree of doneness. Filet mignon is the classic choice for Tournedos Rossini, but other cuts can easily be substituted. Once cooked, set aside and keep warm.

Deglaze the pan with Madeira and stock, and add butter. Reduce the sauce until smooth and silky.

Place the steaks on top of the toasted bread. Top each steak with a dollop of Alexian Duck Liver Mousse and sauce to taste. Serve with potatoes and haricots verts or a light green salad, and toast with a glass of your favorite red wine or bubbly. The result will be an impressive – and delicious – main course that will make for a night to remember.