Steak and foie gras on toast

Tournedos Rossini, it was served with pommes purée, truffle shavings and a Madeira reduction sauce.

This was part of a French menu which we are cooking this weekend and the next 2 weekends at the Beach Hotel in Minehead. http://thebeachhotel.org the website displays the whole menu.

The hotel has been closed for a while and the YMCA have bought it. The plan in the long term is that we will run it as some sort of training hotel. Exciting times for Minehead!!