Rossini sirloin steak

Melt the butter, add the peeled shallots, and cook until golden brown. Add the sliced mushrooms and cook for five more minutes. Set aside.

Add red wine to the same pan where we have cooked the vegetables and reduce it. Pour in the meat stock, stir, bring it to a boil, and cook for 15 minutes over medium-low heat. If the sauce is not thick enough, use some corn starch dissolved in water and cook it again while stirring with a whisker until it thickens.

Slice the sirloin into medallions and brush them with olive oil all over. Cook in the SteakMaster oven with the fillet mignon automatic function. When the oven tells us to flip the medallions, place a slice of foie on the top of each piece and cook for three more minutes, or until the foie is golden brown.