Beef tournedos Rossini with Madeira sauce recipe
 A classic dish for a special dinner. Serve with a serious full-bodied red wine and good friends. 4 x 200g/7oz beef fillet steakssalt and freshly ground black pepper2 tbsp vegetable oil115g/4oz butter1 onion, skin on, halved150ml/5fl oz Madeira150ml/5fl oz red wine250ml/9fl oz beef or veal stock250g/9oz baby spinach leaves1 pinch freshly grated nutmeg175g/6oz duck liver pâté4 slices brioche 4 x 200g/7oz beef fillet steaks salt and freshly ground black pepper 2 tbsp vegetable oil 115g/4oz butter 1 onion, skin on, halved 150ml/5fl oz Madeira 150ml/5fl oz red wine 250ml/9fl oz beef or veal stock 250g/9oz baby spinach leaves 1 pinch freshly grated nutmeg 175g/6oz duck liver pâté 4 slices brioche Method Season the beef with salt and freshly ground black pepper.Heat a frying pan until hot, add the oil and some of the butter, seal the beef on each side for three minutes then remove from the heat and set aside to rest.Heat a sauté pan until hot; add some more of the butter and the onion, cut side down. Fry until the bottom of the onion is very browned then add the Madeira and cook until reduced by half.Add the red wine, reduce again then add the stock and cook once more until reduced by half. Strain into a clean pan then whisk in 25g/1oz of the butter and season with salt and freshly ground black pepper. Keep warm.Heat a frying pan until hot, add a little more butter and the spinach, cook until the spinach has wilted down then season with a little salt, freshly ground black pepper and nutmeg. Drain the spinach onto kitchen paper. Heat the last of the butter in a clean frying pan until foaming then add the brioche slices and cook on each side until golden brown. Remove from the pan and drain onto kitchen paper.To serve, lay the brioche onto the centre of the plate then spread the duck liver pâté over the top. Place a pile of spinach on top then the rested steaks. Finish with a ladle of Madeira sauce over the top. Season the beef with salt and freshly ground black pepper. Season the beef with salt and freshly ground black pepper. Heat a frying pan until hot, add the oil and some of the butter, seal the beef on each side for three minutes then remove from the heat and set aside to rest. Heat a frying pan until hot, add the oil and some of the butter, seal the beef on each side for three minutes then remove from the heat and set aside to rest. Heat a sauté pan until hot; add some more of the butter and the onion, cut side down. Fry until the bottom of the onion is very browned then add the Madeira and cook until reduced by half. Heat a sauté pan until hot; add some more of the butter and the onion, cut side down. Fry until the bottom of the onion is very browned then add the Madeira and cook until reduced by half. Add the red wine, reduce again then add the stock and cook once more until reduced by half. Strain into a clean pan then whisk in 25g/1oz of the butter and season with salt and freshly ground black pepper. Keep warm. Add the red wine, reduce again then add the stock and cook once more until reduced by half. Strain into a clean pan then whisk in 25g/1oz of the butter and season with salt and freshly ground black pepper. Keep warm. Heat a frying pan until hot, add a little more butter and the spinach, cook until the spinach has wilted down then season with a little salt, freshly ground black pepper and nutmeg. Drain the spinach onto kitchen paper. Heat a frying pan until hot, add a little more butter and the spinach, cook until the spinach has wilted down then season with a little salt, freshly ground black pepper and nutmeg. Drain the spinach onto kitchen paper. Heat the last of the butter in a clean frying pan until foaming then add the brioche slices and cook on each side until golden brown. Remove from the pan and drain onto kitchen paper. Heat the last of the butter in a clean frying pan until foaming then add the brioche slices and cook on each side until golden brown. Remove from the pan and drain onto kitchen paper. To serve, lay the brioche onto the centre of the plate then spread the duck liver pâté over the top. Place a pile of spinach on top then the rested steaks. Finish with a ladle of Madeira sauce over the top. To serve, lay the brioche onto the centre of the plate then spread the duck liver pâté over the top. Place a pile of spinach on top then the rested steaks. Finish with a ladle of Madeira sauce over the top.