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Tournedos rossini with cheese and onion potato and ratatouille

From The Peoples Cook Book (book slide)
Big on bold Mediterranean flavours, this meaty steak and garlicky ratatouille is Andy Tynemouth's ultimate party piece

Tournedos rossini with cheese and onion potato and ratatouille

Method

1. For the potatoes: preheat the oven to 180C/gas 4. Put the potatoes in a pan of salted cold water and bring to the boil over a high heat. Reduce the heat and leave them to simmer for 5 minutes, then drain and set aside to cool.

2. Lightly grease a shallow ovenproof dish with a little of the butter. Cut the cooled potatoes into slices about 5 mm thick and place a layer of these slices in the dish. Then sprinkle half of the two cheeses, half the herbs and half the onion over them. Season with salt and pepper and dot with the remaining butter. Lay another layer of potatoes on top, and repeat. The last layer of potatoes does not need to cover the whole of the top of the dish. Pour the beaten egg over the potatoes and put them in the oven for about 20 minutes, or until golden brown.

3. For the ratatouille: heat the olive oil in a frying pan over a medium heat. Add the onion and garlic and fry gently for 4-5 minutes. Stir in the courgette and continue cooking for another 4-5 minutes, then add the tomatoes and herbs. Cover the pan and leave the vegetables to gently cook for about 15 minutes, or until they are all tender.

4. For the tournedos: heat the olive oil in a frying pan over a medium-high heat. Add the bread and fry on both sides until golden to make croutons; keep them warm. Season the steaks with salt and pepper and fry in a very hot pan for 2-3 minutes on each side (for rare-cooked beef). Tip the brandy into the pan and set it alight and let it flame until the brandy has burned off.

5. Remove the steaks from the pan, cover and keep them warm. Pour most of the wine into the pan over a high heat and scrape the base with a wooden spoon to 'deglaze', then add the stock and bring to the boil, and continue boiling until the sauce reduces a little. Mix the cornflour with the remaining red wine and add it to the sauce. Stir well to combine everything. Continue boiling for a minute to thicken the sauce, then season and keep warm.

6. Spread a good dollop of pâté on each of the croutons and put them on warm serving plates. Top with the steaks, pour over the sauce and serve with potatoes and ratatouille.

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Serves: 4

Prep: 20 min
Cook: 45 min

Ingredients

For the potatoes

4 large Potatoes, preferably Vivaldi, cut in half
25g Butter
125g mature Cheddar cheese, grated
125g Wensleydale Cheese, grated
1 tbsp chopped flat leaf Parsley
1 tbsp snipped Chives
1 small red onion, finely chopped
1 small egg, lightly beaten

For the ratatouille

1 tbsp Olive oil
1 small onion, chopped
1 garlic clove, finely chopped
1 courgette, cut into chunks
4 plum tomatoes
1 tbsp chopped flat leaf Parsley

For the tournedos

2 tbsp Olive oil
4 slices baguette, about 1.5 cm thick
4 x 150g fillet steaks, from the thinner end of the fillet
100ml Armagnac Brandy
250ml good Red wine, such as Barolo
250ml chicken stock
1 tbsp cornflour
100g coarse chicken liver pâté