Recipes by Famous Chefs

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Recipes by Famous Chefs

Recipes by Famous Chefs

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James Martin Tournedos Rossini

James MartinJames Martin grew up in the world of cooking, with his father managing the catering at the grand Castle Howard estate in Yorkshire. By the age of 12, he could proudly say he’d cooked for the Queen Mother during her visit there.

At 16, he enrolled at Scarborough Technical College to start his formal training. During his time there, he was named Student of the Year three years in a row. His talent caught the attention of Antony Worrall Thompson, who invited James to London to work. James later traveled across France, honing his skills in the kitchens of French châteaux.

At just 21, James launched the new Hotel and Bistro du Vin in Winchester, where, as head chef, he switched up the menu daily. His TV career kicked off in 1996 when he became a regular on Ready Steady Cook; he later hosted Saturday Kitchen and has since appeared on dozens of TV shows.

Ingredients

  • 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

  1. Season the beef with salt and freshly ground black pepper.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

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