beef tournedos rossini Recipe
filet mignon + foie gras + toast + potato pavé + madeira sauce
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Ingredients
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Meat and Poultry
Breads
Potatoes
Sauces
Seasoning
Method
Preparation
Prepare the Potato Pavé
Peel and thinly slice the potatoes. Layer the slices in a baking dish, seasoning each layer with salt and pepper. Bake at 350°F (175°C) until tender, about 30-40 minutes, then press down with a weight and cool.
Sear the Foie Gras
In the same skillet, reduce the heat to medium and sear the foie gras slices for about 1-2 minutes on each side, until golden brown. Remove and set aside.
Prepare the Toast
In the skillet, toast the thick-cut bread or brioche until golden brown on both sides. Set aside.
Make the Madeira Sauce
Deglaze the skillet with Madeira wine, scraping up the browned bits. Add beef stock and reduce by half. Stir in butter to finish and season to taste.
Assembly
Plate the Dish
On each plate, place a slice of toast, followed by a piece of filet mignon, a slice of foie gras, and a portion of potato pavé. Drizzle with Madeira sauce.