If you want a phrase that summons all the voluptuous pleasure of haute cuisine in its heyday, “tournedos Rossini” does the trick. As a culinary undertaking, they are simultaneously simple and sybaritic. Toast two buttered spheres of bread. Top them with warm-from-the-pan filets mignons. Crown them with a slice of hot foie gras. Then anoint these little monuments of luxury with a sliced truffle or two and a small waterfall of sauce.
Ingredients
- 2 filets mignons, about 5 ounces each
- Salt and black pepper
- ¼ cup fond de veau (veal stock) or 1 tablespoon veal demi-glace (available in fine food markets) mixed with 3 tablespoons water
- 1 tablespoon truffle juice
- 1 teaspoon chopped black truffles
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 2 slices French bread, trimmed to the shape of the filets mignons
- 2 slices fresh foie gras, about 2 ounces each
- 2 tablespoons Madeira
- 2 thin slices black truffle
- Nutritional Information
Nutritional analysis per serving (2 servings)
845 calories; 69 grams fat; 26 grams saturated fat; 0 grams trans fat; 33 grams monounsaturated fat; 3 grams polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 36 grams protein; 236 milligrams cholesterol; 590 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Season the filets mignons with salt and pepper; set aside. In a small bowl, combine the veal stock or demi-glace, truffle juice and chopped truffles; set aside.
- In a large skillet over medium heat, melt a third of the butter with the oil and quickly fry the slices of bread until lightly browned on both sides; remove and set aside. Add another third of the butter to the skillet, and sauté the filets mignons over high heat for 4 minutes a side for rare or 5 minutes a side for medium-rare. Remove the filets from the skillet, set aside and keep warm.
- Using the same skillet and high heat, sauté the foie gras slices 90 seconds on each side and put 1 slice on each of the filets.
- Discard all fat from the skillet. While the skillet is still hot, add the Madeira, scraping the bottom of the pan. Add the veal stock mixture, bring to a quick boil, then remove from heat and stir in the remaining butter to make a silky sauce. Season with salt and pepper to taste.
- On each of two plates, place the croutons in the center and top with the filet mignon and foie gras. Garnish with a slice of truffle on the top. Spoon the sauce over and around. Serve hot.
30 minutes
Dining and Cooking