NEW-STYLE TOURNEDOS ROSSINI
Recipe Mark Hoberman
250ml fresh cream 1 onion, chopped 3 garlic cloves, sliced a few thyme sprigs 1 rosemary sprig 1 large egg, beaten salt and freshly ground
black pepper a whole nutmeg, grated 4 large potatoes, peeled 8 medallions of trimmed fillet,
each 2.5cm thick 8 slices fresh foie gras, each 1cm thick and the same diameter as the medallions a little port
Preheat the oven to 180°C. To make the potato bake, warm the cream with the onion, garlic, thyme and rosemary. Strain the beaten egg through a sieve into the cream mixture and stir. Season with salt, pepper and freshly grated nutmeg. Slice the peeled potatoes into 1mm-thick slices with a mandoline. Layer in an oven-proof dish, spooning the cream mixture over each layer. Bake until tender and golden brown.
Sear each medallion in a little olive oil in a hot pan to seal it, and season it with salt and pepper after cooking. Remove the meat from the pan and allow it to rest. In the same pan, sear the foie gras slices, season and remove them from the pan. Add a splash of port to the pan and reduce, stirring to make a jus.
To serve, cut eight squares of warm potato bake and place two squares on each plate. Place a medallion on top of the potato square and top each medallion with a slice of foie gras. Serve each plate with port jus in a shot glass.