Tournedos Rossini

Ingredients

• 4 beef fillet steaks (tournedos), about 180 g each
• 4 slices foie gras (about 60 g each)
• 4 slices brioche, toasted
• 2 tbsp butter
• 1 tbsp olive oil
• Flaky salt and black pepper
• Madeira jus:
• 2 shallots, finely chopped
• 200 ml Madeira
• 300 ml veal stock
• 1 tbsp butter
• 1 tbsp black truffle, finely grated (optional)

Method

1. 1Sear the steaks in butter and olive oil: 3 minutes per side for medium rare. Rest under foil.
2. 2Sear the foie gras in a dry hot pan: 30–45 seconds per side until golden outside and soft inside.
3. 3Madeira jus: Sauté the shallots in butter in the same pan. Pour in the Madeira and reduce by two-thirds. Add the veal stock and reduce to about 150 ml. Finish with butter. Stir in truffle if using.
4. 4Assemble: toasted brioche → steak → foie gras. Pour the jus around. Serve immediately.