Tournedos Rossini

1. 1

   Rub the beef with 1 tablespoon of the olive oil, then season with salt and pepper.

2. 2

   Set aside and let stand at room temperature about 1 hour.

3. 3

   In a small bowl mash the pate de foie gras with a fork, and gradually add the Marsala, stirring the mixture until it is smooth.

4. 4

   Set aside.

5. 5

   Heat the remaining olive oil in a heavy skillet.

6. 6

   Cook the beef slices over high heat until just browned on both sides.

7. 7

   Remove the meat from the pan.

8. 8

   Reduce the heat to low, add the pate mixture, and cook, stirring, until the sauce is smooth.

9. 9

   Return the beef to the pan, and cook about 2 minutes, then pour the brandy into the pan, light carefully with a match, and shake the pan until the flames subside.

10. 10

    Remove the beef from the pan, transfer to a platter, and pour the sauce over the beef.

11. 11

    Sprinkle with parsley and serve.

No additional tips available.