Tournedos Rossini (beef fillet with foie gras)

1. Shape 4 thick medallions (tournedos) from the beef fillet, season with salt and pepper and let them come to room temperature.

2. Fry the baguette slices golden and crisp in butter – these are the croutons that go under the meat.

3. Fry the fillet medallions in hot butter for 2-3 minutes per side to your preferred doneness, then rest in a warm place.

4. Pour the brandy and red wine into the pan, scrape up the caramelised bits, add the stock and reduce to a thick sauce.

5. Sear the foie gras slices in another hot, dry pan very quickly, 1 minute per side.

6. Set the meat on the crouton, the foie gras on top, spoon over the sauce and serve at once.

Tip: A luxurious dish named after the composer Rossini. The true Périgueux sauce also has truffle – it is elegant even without. Just sear the foie gras so it stays creamy.