📝 About This Recipe
Named after the legendary composer Gioachino Rossini, this decadent masterpiece is the pinnacle of French haute cuisine. It features a succulent filet mignon perched upon a golden crouton, crowned with buttery seared foie gras and shaved black truffles, all finished with a rich Madeira demi-glace. This dish is a celebration of opulence, offering a harmonious blend of textures and deeply savory flavors that make it the perfect centerpiece for a truly unforgettable evening.
🥗 Ingredients
The Beef and Foie Gras
- 2 6-ounce steaks Beef Tenderloin (Filet Mignon) (cut at least 1.5 inches thick, at room temperature)
- 2 2-ounce slices Fresh Foie Gras (kept chilled until the last moment)
- to taste Kosher Salt and Freshly Cracked Black Pepper
- 2 tablespoons Unsalted Butter (for searing the beef)
The Foundation and Garnish
- 2 slices White Bread (Brioche or high-quality Pain de Mie) (cut into circles slightly larger than the steaks)
- 3 tablespoons Clarified Butter (for frying the bread)
- 1 small Fresh Black Truffle (thinly shaved)
The Madeira Sauce (Sauce Madère)
- 1/2 cup Beef Demi-Glace (high-quality store-bought or homemade)
- 1/4 cup Madeira Wine (use a Sercial or Verdelho for best results)
- 1 tablespoon Cold Unsalted Butter (cubed)
- 1 teaspoon Truffle Oil or Truffle Juice (optional, for extra depth)
👨🍳 Instructions
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1
Prepare the bread 'croutons' by using a circular cookie cutter to cut the bread into discs that match the diameter of your steaks. Set aside.
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2
In a small saucepan over medium heat, bring the Madeira wine to a simmer. Reduce the liquid by half, which should take about 4-5 minutes.
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3
Add the beef demi-glace to the reduced wine. Simmer gently for 8-10 minutes until the sauce coats the back of a spoon. Whisk in any truffle juice if using, then keep warm on very low heat.
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4
Pat the beef tenderloin steaks completely dry with paper towels. Season generously on all sides with kosher salt and cracked black pepper.
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5
In a heavy-bottomed skillet (preferably cast iron), heat the clarified butter over medium-high heat. Fry the bread discs until they are deep golden brown and crispy on both sides. Remove and drain on paper towels.
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6
Wipe out the skillet and add the 2 tablespoons of unsalted butter for the beef. Once foaming, add the steaks. Sear for 3-4 minutes per side for medium-rare (internal temp of 130°F/54°C). Remove steaks to a warm plate and tent loosely with foil to rest.
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7
While the beef rests, prepare the foie gras. Use a sharp knife to score a crosshatch pattern into both sides of the cold foie gras slices. Season with a pinch of salt.
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8
In a very hot, dry non-stick skillet, sear the foie gras for only 45-60 seconds per side. It should be deeply browned and caramelized but still firm in the center. Remove to a paper towel.
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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 golden bread crouton in the center of each warmed plate. Top with a rested filet mignon.
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11
Carefully place a slice of seared foie gras on top of each steak.
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12
Garnish the very top with several thin shavings of fresh black truffle.
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13
Generously spoon the glossy Madeira sauce over the truffles and foie gras, allowing it to cascade down the sides of the beef and soak into the bread base. Serve immediately.
💡 Chef's Tips
Ensure the beef is at room temperature before cooking to guarantee an even, edge-to-edge pink interior. Keep the foie gras in the refrigerator until the exact moment it hits the pan; if it gets too warm, it will melt into fat rather than searing. Use a high-quality demi-glace—this is the soul of the dish and provides the necessary body for the sauce. If fresh truffles are out of season, high-quality preserved truffle carpaccio is a respectable substitute. Do not skip the resting period for the beef, as this ensures the juices stay within the meat and don't thin out your beautiful sauce.
🍽️ Serving Suggestions
Pair with a full-bodied French red wine, such as a mature Bordeaux or a sophisticated Châteauneuf-du-Pape. Serve alongside a simple side of buttered haricots verts or asparagus to provide a crisp contrast to the rich meat. A silky potato purée (Pommes Purée) is the traditional and most decadent accompaniment. Finish the meal with a light lemon sorbet to cleanse the palate after such an indulgent main course.