📝 About This Recipe
Created for the legendary composer Gioachino Rossini, this dish is the pinnacle of French 'haute cuisine,' combining the most luxurious ingredients in the culinary world. It features a succulent beef tenderloin perched atop a buttery croûton, crowned with a decadent slice of seared foie gras and finished with a rich Madeira and truffle sauce. This is more than a meal; it is a theatrical display of opulence and perfectly balanced textures that melts in the mouth.
🥗 Ingredients
The Meat and Foundation
- 2 steaks Beef Fillet Mignon (Tournedos) (approx. 180g-200g each, cut 1.5 to 2 inches thick)
- 2 slices Fresh Foie Gras (approx. 2cm thick, chilled until cooking)
- 2 slices Brioche or White Sandwich Bread (cut into circles the same diameter as the steaks)
- 50 grams Unsalted Butter (for frying the bread and basting)
- 1 tablespoon Neutral Oil (high smoke point, like grapeseed)
The Perigourdine Sauce
- 200 ml Beef or Veal Demi-Glace (high quality, rich and gelatinous)
- 60 ml Madeira Wine (sweet fortified wine)
- 15-20 grams Black Truffle (finely chopped, plus extra for thin shavings)
- 15 grams Cold Unsalted Butter (cubed, to emulsify the sauce)
- to taste Salt and Freshly Cracked Black Pepper
👨🍳 Instructions
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1
Remove the beef fillets from the refrigerator 30-45 minutes before cooking to reach room temperature; this ensures an even cook. Pat them completely dry with paper towels.
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2
Prepare the croûtons: Use a circular pastry cutter to cut the bread into rounds the same size as your steaks. In a small skillet, melt 30g of butter over medium heat and fry the bread until golden brown and crisp on both sides. Set aside on a warm plate.
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3
Start the sauce: In a small saucepan, bring the Madeira wine to a simmer and reduce by half. Pour in the demi-glace and simmer until it thickens enough to coat the back of a spoon.
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4
Stir the finely chopped truffles into the sauce and keep it on the lowest possible heat to infuse the flavors without boiling away the aroma.
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5
Season the steaks generously with salt and black pepper on all sides, including the edges.
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6
Heat the oil in a heavy-bottomed or cast-iron skillet over high heat. Once the oil is shimmering, carefully place the steaks in the pan.
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7
Sear the steaks for 3-4 minutes per side for medium-rare. In the last 2 minutes, add the remaining 20g of butter to the pan and baste the steaks continuously with a spoon.
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8
Remove the steaks from the pan and let them rest on a warm plate for at least 5-8 minutes. Resting is crucial for the juices to redistribute.
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9
While the meat rests, prepare the foie gras. Score the surfaces of the chilled foie gras slices in a crosshatch pattern. Season with salt.
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10
In a very hot, dry skillet, sear the foie gras for about 45-60 seconds per side until deeply browned and caramelized but still firm. Do not overcook or it will melt into oil.
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11
Finish the sauce: Whisk the cold cubes of butter into the warm sauce to give it a glossy, velvet finish. Taste and adjust seasoning.
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12
To assemble: Place a fried croûton in the center of a warm plate. Top with the rested beef fillet, then gently place the seared foie gras on top of the beef.
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13
Generously spoon the truffle and Madeira sauce over the foie gras so it drapes down the sides of the meat. Finish with a few fresh shavings of black truffle on top.
💡 Chef's Tips
Always use a high-quality, store-bought or homemade demi-glace; a standard beef stock will be too thin and lack the necessary depth. Keep the foie gras in the fridge until the very moment it hits the pan to ensure it sears without liquefying. Resting the meat is non-negotiable; if you cut it too soon, the juices will ruin the crispness of your croûton. If fresh truffles are unavailable, use a high-quality truffle carpaccio or a drop of truffle oil in the sauce, but use it sparingly. Tie the steaks with kitchen twine before cooking to help them maintain a perfect cylindrical shape.
🍽️ Serving Suggestions
Pair with a full-bodied French red wine, such as a Bordeaux (Pomerol or Saint-Émilion) to match the richness. Serve with a side of buttery pommes purée (mashed potatoes) passed through a fine sieve. Steamed haricots verts (French green beans) with a touch of lemon provide a necessary acidic contrast to the heavy dish. Enjoy with a glass of chilled Sauternes if you prefer the traditional pairing for foie gras. A simple arugula salad with a light vinaigrette can help cleanse the palate between bites.