- 4 beef tenderloin steaks, 6 oz each
- 4 slices of fresh foie gras, around 1 oz each
- 1 ounce of black truffle, sliced thinly
- Salt and black pepper to taste
- 4 tablespoons of unsalted butter
- 1 small shallot, finely chopped
- 1 cup of Madeira wine
- 1 cup of beef or veal stock
- Fresh parsley, for garnish
- Begin the symphony by pan-searing the beef tenderloin steaks. Season the steaks generously with salt and black pepper on both sides.
- In a large skillet over medium-high heat, melt 2 tablespoons of butter. Once the butter starts to sizzle, carefully place the steaks in the skillet and sear for approximately 3-4 minutes on each side, or until your desired level of doneness. Transfer the steaks to a plate and let them rest for a few minutes.
- In the same skillet, melt another tablespoon of butter over medium heat. Add the finely chopped shallot and sauté until it becomes translucent and fragrant.
- Pour in the Madeira wine, increase the heat to high, and let it come to a boil. Allow the wine to reduce by half, bringing out its sweet and rich essence.
- Gradually add the beef or veal stock, stirring gently to combine. Reduce the heat to medium-low and allow the sauce to simmer for about 10 minutes, or until it thickens to your desired consistency. Add salt and pepper to taste.
- While the sauce simmers, let’s prepare the pièce de résistance. In a separate skillet over medium heat, melt the remaining butter. Carefully place the foie gras slices in the skillet and cook for about 1-2 minutes on each side, until they turn golden brown and develop a crispy exterior.
- Now it’s time to assemble our symphony. On each plate, place a tenderloin steak at the center. Top it elegantly with a slice of foie gras, allowing it to slightly melt over the beef. Arrange a few slices of black truffle on top, adding a captivating element of umami.
- Finally, pour the rich Madeira sauce around the steak, allowing it to embrace the ingredients with its velvety texture. Garnish with a sprinkle of fresh parsley, a melodious green echo.
Tips and Variations:
- For a twist on tradition, try using a different type of meat, such as venison or lamb loin, to accompany the foie gras and truffle.
- If foie gras is not available, you can substitute it with seared duck or chicken liver, which will still add a delightful richness to the dish.
- Don’t be afraid to experiment with different types of mushrooms if truffles are hard to find. Porcini mushrooms can lend a similar earthy character to the dish.
- To enhance the flavor of the sauce, you can add a touch of reduced balsamic vinegar or a squeeze of fresh lemon juice.
Indulging in a dish as iconic as Tournedos Rossini is like attending a grand symphony, with layers of flavors coming together to create an unforgettable experience. Allow yourself to be swept away by the tender beef, the luscious foie gras, and the elusive truffle. Let the Madeira sauce sing in perfect harmony, elevating each bite to a crescendo of culinary delight. Prepare this masterpiece and savor the taste of history. Bon appétit!