Filet À Rossini* G Recipe

Inspired by Django

Time1h

Serves1

7 oz. beef tenderloin, foie gras torchon, black truffle, roasted asparagus, pommes purée and demi-glace

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Ingredients

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1
Prepare the Potatoes
Peel and chop the potatoes into small pieces. Place them in a pot of salted water, bring to a boil, and cook until tender, approximately 15-20 minutes.
2
Prepare the Asparagus
Trim the woody ends off the asparagus. Blanch them in boiling water for 2-3 minutes until bright green, then shock them in ice water to stop the cooking.
3
Prepare the Foie Gras
Slice the foie gras torchon into medallions and set aside.
4
Slice the Black Truffle
Using a truffle slicer or a sharp knife, slice the black truffle thinly and set aside.

5
Sear the Beef Tenderloin
Season the beef tenderloin with salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over high heat. Sear the beef for 3-4 minutes on each side for medium-rare. Remove from skillet and let rest.

6
Mash the Potatoes
Once the potatoes are tender, drain and return them to the pot. Add 1 tablespoon of olive oil, salt, and mash until smooth and creamy. Adjust seasoning to taste.

7
Sauté the Asparagus
In the same skillet used for the beef, add another tablespoon of olive oil and sauté the blanched asparagus for 2-3 minutes until heated through.
8
Plate the Dish
On a plate, create a bed of pommes purée, place the sliced beef on top, add the foie gras medallion and sprinkle with black truffle slices. Drizzle the demi-glace around the plate and place the sautéed asparagus beside the beef.