Wagyu Filet Rossini* Recipe

Prepare mushrooms

Finely chop mushrooms (use a food processor in short pulses or a sharp knife) until they are almost paste-like but still slightly textured.

Heat 1 tablespoon butter and 1 teaspoon olive oil in a wide skillet over medium heat. Add minced shallots and sauté 1–2 minutes until translucent, then add garlic and cook 30 seconds until fragrant.

Add chopped mushrooms and spread into an even layer. Cook over medium-high heat, stirring occasionally, until the moisture has evaporated and the mushrooms begin to brown (8–12 minutes).

Add chopped thyme, 1 teaspoon salt, 1 teaspoon pepper and optional 2 tablespoons Madeira or Marsala. Cook until alcohol has evaporated and mixture is relatively dry (2–3 minutes). Remove from heat and set aside. Keep warm or refrigerate briefly if making ahead.

In a small saucepan over medium heat, add 1 teaspoon minced shallot and sauté in 1 teaspoon butter until translucent (about 1 minute).

Add 1 cup dry red wine and 1 sprig thyme. Bring to a simmer and reduce by about two-thirds until syrupy (8–12 minutes).

Add 1 cup beef demi-glace (or strong beef stock) and continue to simmer gently until sauce coats the back of a spoon and reaches desired consistency (5–8 minutes). Remove thyme sprig.

Off the heat, whisk in 2 tablespoons chilled, cubed butter one piece at a time to mount the sauce, creating a glossy finish. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper to taste. Keep warm.

Slice foie gras into 1/2-inch thick medallions (about 8 medallions from 8 oz). Lightly season both sides with 1 teaspoon salt and 1 teaspoon black pepper divided among the medallions.

Heat a heavy skillet (preferably cast-iron) over high heat until very hot. Do not add oil. Sear foie gras medallions 30–45 seconds per side until deeply browned but still soft inside. Transfer to paper towel briefly to drain rendered fat.

Toast brioche rounds in the same skirt briefly in the foie gras fat or in a toaster until golden. Keep warm.

Remove Wagyu filets from refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry with paper towel. Season all sides generously with 2 teaspoons kosher salt and 2 teaspoons freshly ground black pepper divided among the steaks.

Preheat oven to 375°F (190°C) if using for finishing thicker filets. Heat a large skillet over high heat until smoking. Add 2 tablespoons neutral oil and sear filets 1–2 minutes per side until a deep brown crust forms. Add 2 tablespoons unsalted butter and tilt pan, spooning butter over the steaks for 30–45 seconds to baste.

If filets are thick (>1.5 inches), transfer skillet to preheated oven and roast until internal temperature reaches desired doneness: 120–124°F for rare, 125–129°F for medium-rare (about 3–6 minutes depending on thickness). For thinner steaks, continue on stove and remove when target temp reached. Rest steaks on a warm plate tented loosely with foil for 5 minutes.

While steaks rest, reheat the mushroom duxelles gently if cooled and warm the sauce if needed.

Assemble: Place each rested filet on a warm plate. Spoon a thin layer (about 1–2 tablespoons) of mushroom duxelles on top of each filet. Place a seared foie gras medallion on top of the duxelles (or set the foie on toasted brioche and place that on top of the filet for a classic Rossini presentation). Spoon warm red wine reduction around the steak and drizzle a little over the foie. Finish with flaky sea salt and microgreens or chives for garnish.