Filletto Rossini Recipe

Prepare steaks

Remove fillets from refrigerator 30 minutes before cooking to come to room temperature. Pat dry with paper towels. Season both sides generously with 1 tsp salt and 1/2 tsp black pepper.

Make croutons

Heat 1 tbs olive oil and 1 tbs butter in a skillet over medium heat. Lightly butter both sides of each bread slice, then toast in skillet 1–2 minutes per side until golden and crisp. Transfer to a warm plate and keep warm.

Cook fillets

Heat 1 tbs olive oil and 3 tbs butter in a heavy skillet (cast-iron preferred) over medium-high heat until shimmering. Add fillets and sear without moving: about 3–4 minutes per side for medium-rare (adjust 2–3 min per side for rare, 4–5 min per side for medium). While cooking the second side, baste with the melted butter in the pan. Cook to desired doneness, then transfer steaks to a resting tray and tent loosely with foil for 5–7 minutes. Sprinkle remaining 1 tsp salt and 1/2 tsp pepper over steaks if desired.

Assemble filletto Rossini

Place one toasted crouton on each warmed plate. Spread about 1½ tbs (approx. 1/8 cup) of pâté over the top of each crouton in a thin even layer. Place each rested fillet directly onto the pâté-coated crouton. Keep warm while preparing sauce.

In the same skillet used to cook the steaks (do not clean; use the fond), reduce heat to medium and add 2 tbs butter and 1 tbs olive oil. Add minced shallots and cook 1–2 minutes until translucent but not browned.

Add minced garlic and sliced mushrooms. Sauté 4–6 minutes until mushrooms release their moisture and begin to brown, scraping up browned bits from the pan with a wooden spoon.

Increase heat to medium-high and carefully add 3 tbs Marsala wine to deglaze, stirring and scraping to dissolve browned fond. Allow the Marsala to reduce by half (about 1–2 minutes). If you prefer, add the optional extra tablespoon of Marsala or madeira and flambé briefly following safe flambé procedure: tilt pan away from you, ignite briefly with a long match, let flames subside.

Add 1 cup beef stock and 1 tsp fresh thyme. Bring to a simmer and reduce gently until the sauce thickens slightly, about 4–6 minutes.

Stir in 3 tbs heavy cream and 1 tsp Dijon mustard. Simmer 1–2 minutes until sauce is glossy and slightly thickened. Taste and season with remaining 1 tsp salt and 1 tsp black pepper (adjust to taste). If sauce is too thin, simmer another minute; if too thick, whisk in up to 1–2 tbs warm stock.

Strain the sauce (optional) for a silky finish or leave with mushrooms for texture. Spoon hot sauce generously over each fillet on its pâté-crouton, allowing some sauce to flow onto the plate.

Garnish each plate with a sprinkle of chopped fresh parsley and serve immediately with additional sauce on the side.