Tournedos Rossini [Filet Steaks with Foie Gras, Truffles, and Madeira Sauce]
A platter of tournedos Rossini takes the filet steak about as far as it can go. Were you living in France during the midwinter, your foie gras and truffles would, of course, be fresh. Most recipes use canapés (rounds of white bread sautéed in butter) as a bed for the steaks; we have chosen artichoke bottoms as a further improvement to an already elegant presentation. Fitting accompaniments would be potato balls sautéed in butter, buttered peas, asparagus tips, or braised lettuce, and an excellent, château-bottled red Bordeaux from the Médoc district.
Servings
6
Servings
6
Ingredients
Instructions
  1. Slice each cooked artichoke bottom in two, horizontally. Season with salt, pepper, and melted butter. Place in a covered dish. Fifteen minutes before serving, heat them in a 350-degree oven.
  2. Place the foie gras slices in a covered dish and baste with the Madeira and stock, essence, or bouillon. Ten minutes before serving, set over barely simmering water to heat through gently.
  3. Place the truffle slices and their juices in a small saucepan with the Madeira, pepper, and butter. Five minutes before serving, warm over gentle heat.
  4. Sauté the steaks as directed in the master recipe. Season with salt and pepper.
  5. Arrange the hot artichoke bottoms on the serving platter and place a steak on each. Over each steak lay a warm slice of foie gras, and top with slices of truffle. Decorate the platter with whatever vegetables you have chosen, and keep warm for 2 to 3 minutes while finishing the sauce.
  6. Pour the fat out of the steak skillet. Pour in the stock or bouillon, and the juices from the foie gras and truffles. Boil down rapidly, scraping up all coagulated juices, until liquid has reduced by half. Pour in the starch and wine mixture and simmer for a minute. Correct seasoning. Off heat, swirl in the butter. Pour the sauce over the steaks and serve.