World Gourmet Summit 2004 - Culinary Masterclass

Marchesi's Veal Fillet Rossini

	Serves 4
	INGREDIENTS
640g 20g 50ml 40ml 20g 100ml 10g 400g 20g 20g 160g	veal tenderloin; cut into 160g fillets Salt and pepper; to taste unsalted butter; divided Sauce Madeira wine liquid from the canned black truffles chopped black truffles veal jus unsalted butter Salt and pepper; to taste baby spinach; cleaned Dandaragan Estate Olive Oil toasted pine kernels California Rasins foie gras; cut into 40g pieces and seared

Method:
1.	For the Veal Steaks: Season the veal steaks with salt and pepper. Heat 10g of butter in a frying pan until melted and sear the veal steak in the hot pan to seal in their juices. Transfer them to an oven pre-heated at 180°C for 7 minutes to finish cooking. Remove from oven and set aside.
2.	For the Sauce: Reduce the Madeira wine in a clean saucepan; then add the black truffle liquid, chopped black truffles and veal jus. Bring the mixture to a boil. Stir in the remaining butter; and season with salt and pepper to taste.
3.	For the Baby Spinach: Season the baby spinach with salt and pepper. Heat Dandaragan Estate Olive Oil in a pan and sauté until just wilted. Add the pine kernels and California Raisins and mix well.

To Serve:
Place the sautéed spinach in the middle of a serving plate. Top with veal fillet and seared foie gras and glaze with the sauce. Serve.