Tournedos Rossini With Chateau Potatoes
Ingredients
- 4 slice foie gras, ¼ inch thick and 2 inches in diameter
- 12 slice black truffles
- 0.5 cup Madeira wine, divided
- 0.5 tsp salt, to taste
- 0.3 tsp freshly ground black pepper
- 12 tournée-cut potatoes (small potatoes turned into oval shapes)
- 4 filet mignon steaks, 6-8 oz each
- 4 canapes (round croutons of white bread sautéed in butter)
- 10 tbsp unsalted butter, divided
- 2 tbsp arrowroot or cornstarch
- 2 cup veal stock
- 1 tbsp fresh parsley, finely chopped
Instructions
- 1
Season the foie gras with salt and pepper; place in a shallow dish and cover with ¼ cup Madeira. Soak the truffle slices in the remaining ¼ cup Madeira. Marinate both for 10 minutes.
- 2
Preheat the oven to 400°F (200°C). In an oven-proof sauté pan, melt 8 tablespoons butter. Sauté the turned potatoes for 3 to 4 minutes, then roast in the oven for 20 minutes, shaking every 5 minutes, until golden and tender.
- 3
Season the filets with salt and pepper. In a large sauté pan, heat 2 tablespoons butter until foaming. Sear the filets for 3 to 4 minutes per side. Place each fillet on a crouton in the pan. Transfer the pan to the oven and roast for 6 to 8 minutes for medium-rare.
- 4
In a hot sauté pan, sear the foie gras for 1 to 2 minutes per side. Top each filet with foie gras and the truffle slices. Deglaze the filet pan with the reserved Madeira; add the veal stock and bring to a simmer. Whisk in the arrowroot dissolved in a little cold water. Simmer for 2 minutes until glossy.
- 5
Place each filet-and-crouton on a plate. Surround with chateau potatoes. Spoon the truffle Madeira sauce over each tournedo. Garnish with fresh parsley.