Phil Vickery's feast fit for a king
Hear ye, hear ye! In homage to His Majesty The King, Phil Vickery is in the kitchen cooking up a right royal feast! From mouth watering steak, to delicious goose fat potatoes, it really is a meal fit for a king and Phil’s perfect post-Coronation dinner.
Tournedos rossini
Serves: 4
Ingredients
Vegetable oil
Salt and ground pepper
4 middle cut perfectly trimmed fillet steaks
4 shallots, finely sliced
100ml port
100ml madeira
600ml beef or veal stock well reduced
50ml truffle essence (optional)
100g ice cold unsalted butter
4 x 8 cm diameter, ½ cm thick, oven baked, completely flat, crisp croutes
100g good quality liver pate
200g lightly sauteed baby spinach leaves
28 medium asparagus heads (5cm in length all the same shape cooked)
20 x 1.5cm cubes carrot, cooked in orange juice and chicken stock, then glazed
20 baby Jersey Royals simmered in oil or goose fat until soft, then sauteed to get a nice colour
Method
1. Heat the oil and season the steaks really well. Brown the steaks well on all sides and cook until you reach the required level. Allow to rest.
2. Place the shallots, port and madeira into a saucepan and ignite. Reduce the liquid by half, then add the stock and simmer gently until nicely reduced.
3. Strain the reduced stock into a pan, then add the truffle essence, if using, and season to taste then take the pan off the heat and add a little cold butter to give the sauce a nice shine.
4. Keep the sauce warm and covered.
5. Place a cutter (2 cm larger than the croute) onto a plate and spread the drained spinach in it, then top with a croute.
6. Place the asparagus spears, carrots and potatoes evenly around the plate.
7. Top the croute with the steak and spoon over the shiny sauce, immediately top with a circle of pate and serve straight away.