French Tournedos Rossini

 

Ingredients:

• 2 beef filet mignons (6 oz each)
• 2 slices of foie gras
• 2 slices of brioche, toasted
• 2 tbsp (30ml) Madeira wine
• 1 tbsp (15ml) beef stock
• 1 tbsp (15g) butter
• Salt and pepper to taste
• Black truffle slices for garnish

Instructions:

1. Season filets with salt and pepper. Sear in butter until medium-rare. Remove and keep warm.
2. In the same pan, deglaze with Madeira wine and beef stock, reducing to a glaze.
3. Sear foie gras slices briefly on high heat.
4. Assemble by placing each filet on a toasted brioche slice, topped with foie gras, glaze, and truffle slices.
5. Serve immediately for a luxurious dining experience.