Recipe: Tournedos Rossini (Filet Mignon, topped with Foie Gras, finished with a Madeira Wine Sauce)
Monday morning began by getting swept into hair and make-up and made to look much more chic than I perhaps ever have before.
The lovely gals from Gene Juarez promised not to make me look like “a Barbie”, although at one point they did look at me, both cock their heads, and declare that I looked “too presidential” and needed to go a little more Glamour Chef. How these ladies do what they do is beyond me, but I will say that I loved what they came up with.
From there I presented my proposed dishes to Chef Thierry and Chef Rob, and then was whisked away to do interviews about the good, the bad, and the ugly. I can’t tell you what I’ll be cooking come Tuesday, but I can now share with you some of the things I won’t be making, but tested out over the past few months in anticipation of this challenge.
Doing something like this invariably forces you to go a bit beyond your comfort zone, trying to think what that one unbeatable dish would be. I had some successes in the kitchen that were good, but not great, I had some flops (who knew Lobster Pot Pies could be only, “meh”), and I had some that were fantastic for dinner for four or eight, but simply not realistic for dinner for 45.
Such is the camp the illustrious Tournados Rossini fell into, which fabulous blogger and absolute sweet heart Karista of Karista’s Kitchen suggested. I’m ashamed to admit that I’d never even heard of this dish before she told me about it, but having now made it I am never to forget.
This dish is effectively a tower of culinary awesomeness, begun with a giant garlic crouton, followed with a filet mignon, followed after that by foie gras, and finished with truffles and a Madeira sauce.
At this moment you’re probably thinking, “No way could I ever make that! It sounds fancy! And hard! And French!”
The truth of the matter is though, you can. It’s quick, easy, delicious, and if you aren’t so in to the foie gras it can easily be subbed out with some sautéed chanterelles or other wild mushrooms.
The perfect Holiday menu for a dinner party when you’re dressing to impress.
Filet Mignon, topped with Foie Gras, finished with a Madeira Wine Sauce
- 2 filets mignons, about 5 ounces each
- Salt and black pepper
- 1/4 cup fond de veau (veal stock) or 1 tablespoon veal demi-glace (available in fine food markets) mixed with 3 tablespoons water (if you can’t find either of these good beef stock will do)
- 1 tablespoon truffle juice
- 1 teaspoon chopped black truffles
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 2 slices French bread, trimmed to the shape of the filets mignons
- 2 slices fresh foie gras, about 2 ounces each
- 2 tablespoons Madeira
- 2 thin slices black truffle
1. Season the filets mignons with salt and pepper; set aside. In a small bowl, combine the veal stock or demi-glace, truffle juice and chopped truffles; set aside.
2. In a large skillet over medium heat, melt a third of the butter with the oil and quickly fry the slices of bread until lightly browned on both sides; remove and set aside. Add another third of the butter to the skillet, and sauté the filets mignons over high heat for 4 minutes a side for rare or 5 minutes a side for medium-rare. Remove the filets from the skillet, set aside and keep warm.
3. Using the same skillet and high heat, sauté the foie gras slices 90 seconds on each side and put 1 slice on each of the filets.
4. Discard all fat from the skillet. While the skillet is still hot, add the Madeira, scraping the bottom of the pan. Add the veal stock mixture, bring to a quick boil, then remove from heat and stir in the remaining butter to make a silky sauce. Season with salt and pepper to taste.
5. On each of two plates, place the croutons in the center and top with the filet mignon and foie gras. Garnish with a slice of truffle on the top. Spoon the sauce over and around. Serve hot with asparagus bundles tied with chives.
(Adapted from NY Times)