Tournedos Rossini

• 4 fillet steaks, weighing 200 g/7 oz each
• 4

Heat the olive oil and butter in a frying pan, when foaming add the steaks. Cook over a strong heat, until medium or rare, as preferred. Season with salt and freshly ground black pepper. Remove from the pan and keep warm.

Drain the butter and oil from the pan and deglaze with the Madeira or Marsala, add the stock and reduce by one-third, skimming off any impurities. Strain the sauce and