Tournedos Rossini

Ingredients

• 4 filet mignon steaks (200g each) 4 filet mignon steaks (200g each)
• 4 slices of foie gras (50g each) 4 slices of foie gras (50g each)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter
• 1 shallot, finely chopped 1 shallot, finely chopped
• 200ml beef stock 200ml beef stock
• 100ml Madeira wine 100ml Madeira wine
• 1 tablespoon black truffle paste 1 tablespoon black truffle paste
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 600 kcal / 2510 KJ
• Fat: 45g (total), 18g (saturated)
• Carbohydrates: 2g (total), 1g (sugars)
• Protein: 45g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Season the filet mignon steaks with salt and pepper on both sides.
3. 3.
   Heat olive oil in a skillet over high heat. Sear the steaks for 2 minutes on each side until browned.
4. 4.
   Transfer the steaks to a baking sheet and cook in the preheated oven for 8-10 minutes for medium-rare, or until desired doneness.
5. 5.
   In the same skillet, melt butter over medium heat. Add the shallot and sauté until translucent.
6. 6.
   Deglaze the skillet with Madeira wine, scraping the browned bits from the bottom.
7. 7.
   Add beef stock and simmer until reduced by half.
8. 8.
   Stir in the black truffle paste and season with salt and pepper to taste.
9. 9.
   In a separate skillet, sear the foie gras slices for 1 minute on each side until golden brown.
10. 10.
    To serve, place each filet mignon on a plate, top with a slice of foie gras, and drizzle with the truffle sauce.

Treat your ingredients with care...

• Foie gras — Make sure to use fresh, high-quality foie gras for the best flavor and texture. Sear it quickly over high heat to achieve a crispy exterior while keeping the center soft and creamy.

Tips & Tricks

• For an extra touch of luxury, shave fresh black truffles over the dish just before serving.
• If you can't find black truffle paste, you can substitute it with truffle oil, but use it sparingly as it has a strong flavor.
• Rest the cooked filet mignon for a few minutes before serving to allow the juices to redistribute, resulting in a more tender and flavorful steak.
• Serve Tournedos Rossini with a side of buttery mashed potatoes or roasted vegetables to complement the richness of the dish.
• If foie gras is not available, you can substitute it with seared scallops for a delightful seafood twist.

Serving advice

Serve Tournedos Rossini on warm plates to keep the dish at an optimal temperature. Garnish with a sprig of fresh herbs, such as thyme or parsley, for a touch of freshness. Accompany the dish with a glass of full-bodied red wine to enhance the flavors.

Presentation advice

Arrange the filet mignon and foie gras slices elegantly on the plate, drizzling the truffle sauce artistically around them. Place the side dish and garnish thoughtfully to create a visually appealing presentation. The dish should exude sophistication and decadence.