📝 About This Recipe
Named after the legendary composer Gioachino Rossini, this decadent masterpiece represents the absolute zenith of 19th-century French gastronomy. It features a succulent center-cut filet mignon perched atop a buttery crouton, crowned with a seared slice of foie gras and finished with a rich Madeira demi-glace and black truffles. This dish is a symphony of textures and flavors—buttery, earthy, and undeniably luxurious—designed for the most celebratory of occasions.
🥗 Ingredients
The Foundation
- 2 pieces Filet Mignon (6 oz each, center-cut, approximately 1.5 to 2 inches thick)
- 2 slices Fresh Foie Gras (3/4 inch thick, kept chilled until the last moment)
- 2 slices Brioche Bread (cut into circles slightly larger than the steaks)
- 4 tablespoons Unsalted Butter (high-quality European style)
Madeira Truffle Sauce
- 1/2 cup Beef Demi-Glace (high-quality veal or beef reduction)
- 1/4 cup Madeira Wine (preferably Sercial or Verdelho)
- 1 piece Black Truffle (fresh or preserved, finely minced plus slices for garnish)
- 1 Shallot (finely minced)
- 1 tablespoon Cold Butter (cubed for finishing the sauce)
Seasoning and Garnish
- 1 pinch Fleur de Sel (for finishing)
- to taste Black Pepper (freshly cracked)
- 1 tablespoon Grapeseed Oil (for high-heat searing)
👨🍳 Instructions
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1
Remove the filet mignon from the refrigerator 30 minutes before cooking to reach room temperature. Pat dry with paper towels and season generously with salt and pepper.
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2
In a small saucepan over medium heat, sauté the minced shallots in a teaspoon of butter until translucent. Pour in the Madeira wine and simmer until reduced by half.
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3
Add the demi-glace and minced truffles to the saucepan. Simmer gently for 5-8 minutes until the sauce coats the back of a spoon. Keep warm on very low heat.
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4
Using a pastry cutter, cut the brioche slices into circles matching the diameter of your steaks. In a skillet, melt 2 tablespoons of butter and toast the brioche until golden brown and crisp on both sides. Set aside on a warm plate.
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5
Wipe out the skillet and add grapeseed oil over medium-high heat. Once shimmering, sear the steaks for 3-4 minutes per side for medium-rare (internal temp of 130°F/54°C). During the last minute, add a tablespoon of butter to the pan and baste the meat.
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6
Transfer the steaks to a plate and let them rest for at least 5 minutes. This is crucial for juice retention.
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7
While the meat rests, prepare the foie gras. Score the surfaces of the cold foie gras slices in a crosshatch pattern. Season with salt.
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8
Heat a small, dry non-stick skillet over high heat. Once smoking hot, sear the foie gras for exactly 45-60 seconds per side until deeply caramelized but still firm to the touch. Remove and drain briefly on paper towels.
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9
Finish the sauce: Whisk the cold cubed butter into the warm Madeira reduction until glossy and emulsified. Do not let it boil again.
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10
To assemble, place a toasted brioche crouton in the center of a warmed plate. Place the rested filet mignon on top of the brioche.
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11
Carefully place the seared foie gras slice on top of the steak. Crown the foie gras with 2-3 thin shavings of black truffle.
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12
Generously spoon the truffle Madeira sauce over the top, allowing it to cascade down the sides. Sprinkle with a touch of Fleur de Sel and serve immediately.
💡 Chef's Tips
Always keep the foie gras in the fridge until the very second it hits the pan; if it's too warm, it will simply melt into oil. Use a high-quality store-bought demi-glace if you cannot make your own, as it provides the essential body for the sauce. Resting the meat is non-negotiable; it ensures the juices don't soak into the brioche and make it soggy. When searing foie gras, do not add oil to the pan; the liver is over 80% fat and will provide its own cooking medium instantly.
🍽️ Serving Suggestions
Pair with a full-bodied red wine from Bordeaux, specifically a Saint-Émilion or Pomerol. Serve alongside simple butter-glazed asparagus or haricots verts to provide a crisp contrast to the richness. Creamy pommes purée (Robuchon-style) makes for an excellent side to soak up the extra sauce. End the meal with a light lemon sorbet to cleanse the palate after such a decadent dish.