Tournedos Rossini is a French steak dish, perhaps created for the composer Gioachino Rossini by French master chefs Marie-Antoine Carême or Adolphe Dugléré, or by Savoy Hotel chef Auguste Escoffier.
The dish comprises a beef tournedos (filet mignon), pan-fried in butter, served on a crouton, and topped with a hot slice of fresh whole foie gras briefly pan-fried at the last minute. The dish is garnished with slices of black truffle and finished with a Madeira demi-glace sauce.
Serves 6 as an appetizer or 4 as a main dish
2 small yukon gold potatoes, sliced paper thin on a mandolin
3 tablespoons black truffle butter, softened
2 beef filet mignon
Salt and freshly cracked black pepper, to taste
1/2 cup veal demi-glace
2 tablespoon truffle juice
1 teaspoon summer truffle peelings, chopped
1 tablespoon duck fat
1 package foie gras slices
2 tablespoons Madeira
Fresh black truffle, optional
Preheat oven to 375 degrees F. Butter 2 large ramekins. Cover the bottom of each ramekin with potato slices, brush with softened truffle butter and add another layer of potato. Repeat until all potatoes are used. Weigh down each potato cake with a smaller ramekin, then bake in the oven until egdes are crisp and the center is cooked through, about 10 minutes. Using an offset spatula, remove potato cakes to paper toweling.
In a small bowl, combine the demi-glace, truffle juice and chopped truffles, set aside.
Season filets with salt & pepper. In a large skillet over medium heat. Melt the duck fat in a large skillet over medium-high flame. Sear the filets until desired doneness, about 5 minutes each side for medium-rare. Remove to a cutting board to rest, tent with foil to keep warm.
Discard all fat from the skillet. While the pan is still hot, add the Madeira, scraping up all the beefy bits on the bottom. Add the demi-glace mixture, cook until reduced, then remove from heat and stir in the truffle butter. Taste for seasoning and add salt & pepper, if necessary. Keep warm.
Heat a small, dry skillet over high flame. When hot, sear the foie gras slices until golden brown, about 60 seconds on each side. Remove to paper toweling.
On each of two plates, place the potato cake in the center and top with the filet mignon then foie gras. Spoon the sauce over and around. Top with freshly shaved truffle.
Gavin Kaysen left New York City where he cooked alongside Daniel Boulud running his Cafe Boulud. He has recently opened Spoon and Stable in his hometown of Minneapolis.