Filetto tournedos pave e marsala

    25 min

    My version of filetto rossini, an Italian classic. Mouthwatering fillet steak cooked in marsala wine served on a crispy crouton and topped with a slice of pate and mushrooms. Decadent and delicious. Serve with green beans and buttered new potatoes or chips.

    Samantha's Supper

    Kent, England, UK
    44 people made this

    Serves: 2 

    • extra virgin olive oil
    • butter
    • 2 rounds baguette or ciabatta, cut into 3/4 inch thickness
    • 2 medium chestnut mushrooms, sliced
    • Salt and black pepper to taste
    • 2 eye fillet steaks
    • good glug marsala wine
    • 2 slices foie gras or smooth chicken liver pate

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a frying pan heat some oil and butter over medium heat. Add the bread slices and pan fry until both sides are quite crisp. Remove and set aside.
    2. Add the mushrooms and cook gently. Season well. Meanwhile, heat a griddle pan and cook the steak preferably to medium rare.
    3. Remove the steak and allow to rest. Remove the mushrooms from the pan and set aside. De-glaze the frying pan with the marsala and bubble for a minute. Add seasoning and a knob of butter to enrich and gloss the sauce.
    4. Onto warmed plates: place a crouton on the bottom followed by the steak, pate and mushrooms on top. Pour over the marsala sauce. Serve.

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