Sandwich Rossini
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
Scale
- 8 slices quality bread – ½ inch (1 cm) thick
- 1/2 pound (200g) beef tenderloin or filet
- 1/5 pound (80g) of foie gras terrine
- A little cream
- A little butter
- A little salad tossed in a few drops of oil and vinegar
Truffle Mayo
- 3 egg yolks
- 1 tsp. mustard
- 1 tsp. apple cider vinegar (or white wine vinegar)
- Salt and freshly ground pepper
- 2/3 cup (1.5 dl) of reasonable flavor neutral oil (rapeseed or grapeseed)
- 1 tsp. white truffle oil
Stewed mushrooms
- 80 g mushrooms
- 1 shallot
- 1 small clove garlic
- 1/5 cup (0.5 dl) of cream
- 1/5 cup (0.5 dl) of marsala wine
- A bit of butter
Instructions
Truffle Mayo
- Beat the egg yolk, mustard and vinegar until white.
- Add truffle oil and whip in. (Be careful with the amount of truffle oil!)
- Add the flavor neutral oil little by little, while beating constantly
- Season with salt, pepper and vinegar
Stewed mushrooms
- Cut mushrooms into appropriate slices and chop the shallot
- Sauté the shallot on medium heat in butter for a couple of minutes
- Add the garlic and sauté for another minute
- Turn up the heat and add the mushrooms
- Cook for a few minutes, then add the Marsala and let it boil until almost gone
- Now add the cream and cook until the sauce is thick and creamy.
- Season with salt and pepper – maybe also a little lemon juice
Foie Gras Spreading
- Stir the foie gras terrine with little cream, until a spreadable consistency is achieved
Meat
- Fry the meat on a scorching hot pan for few minutes
- Set aside to rest and then cut in app. ¼ inch (0.5 cm) thick slices
Serving
- Fry bread in butter on medium heat
- Butter a slice of bread with the foie gras spreading
- Add a little salad, the meat and stewed mushrooms
- Finish off with a slice of bread buttered with truffle mayo
- Prep Time: 25 mins
- Cook Time: 15 mins
