Tournedos Rossini (Beef with Foie Gras)

• 2 beef filet mignon steaks, about 6 oz each
• 2 oz foie gras, sliced
• 2 oz truffle or porcini mushroom duxelles
• 2 tbsp unsalted butter
• Salt and freshly ground black pepper
• 2 tbsp olive oil
• 2 tbsp Madeira wine
• 1 tbsp balsamic vinegar
• 1 tbsp minced shallots
• 1 tbsp chopped fresh parsley

Steps

1. 1 Pat the steaks dry and season generously with salt and pepper.
2. 2 In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the steaks for 3-4 minutes per side for medium-rare.
3. 3 Transfer steaks to a plate and let rest while you prepare the topping.
4. 4 In the same skillet, melt 1 tablespoon of butter and sauté the shallots until translucent.
5. 5 Add the duxelles and cook until the moisture evaporates.
6. 6 Deglaze the skillet with Madeira wine and balsamic vinegar, scraping up any browned bits.
7. 7 Place a slice of foie gras on top of each steak and pan-sear quickly, just until warmed through.
8. 8 Spoon the duxelles mixture onto each steak and top with the seared foie gras.
9. 9 Finish with a drizzle of the pan sauce and sprinkle with parsley.
10. 10 Serve immediately.

Equipment

• Large skillet
• Tongs
• Cutting board
• Chef's knife

Variations

• For a lighter version, reduce the portion size of foie gras or substitute with seared scallops.
• Add a truffle reduction for an extra layer of luxury.

Substitutions

• If foie gras is unavailable, substitute with a rich pâté or additional duxelles.
• Use sherry or Marsala wine if you don't have Madeira.

Pairings

• Pair with a full-bodied Cabernet Sauvignon or Merlot.
• Finish the meal with a classic crème brûlée for dessert.

Nutrition

Tips

• For the best results, use high-quality ingredients, especially for the foie gras and beef.
• Make sure your steaks are at room temperature before cooking for even searing.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat.

Freezing: This dish does not freeze well due to the delicate nature of the foie gras.

Serving Suggestions

• Serve with a side of roasted asparagus or a simple green salad.
• A glass of robust red wine pairs beautifully with this dish.

FAQ