Recipe

Tournedos Rossini With Chateau Potatoes

  • Yield: 6 servings

Ingredients

  • 6 slices of Fois Gras, 1/4-inch thick and 2 inches in diameter
  • 24 slices of black truffles
  • 1/2 cup Madeira
  • Salt and pepper
  • 18 tourneed potatoes
  • 6 (6 to 8-ounce) fillets
  • 6 canapés (rounds of white bread sauteed in butter)
  • Salt and black pepper
  • 10 tablespoons butter
  • 1 tablespoon finely chopped parsley

Directions

  • Preheat the oven to 400 degrees F. Season the Fois Gras with salt and pepper. Place the Fois Gras in a shallow dish and cover with 1/4 cup of the Madeira. Soak the truffle slices in the remaining 1/4 cup of Madeira. Marinate the Fois Gras and truffles for 10 minutes. Remove the Fois Gras and truffle slices, reserve the Madeira. In a sauté pan, melt 8 tablespoons of butter. Add the potatoes to the melted butter and season with salt and pepper. Sauté the potatoes for 3 to 4 minutes. Place the potatoes in the oven and roast the potatoes until golden brown and tender, about 20 minutes, shaking the pan every five minutes. Season the fillets with salt and pepper. In a large saute pan, heat 2 tablespoons of butter. When the butter has melted, add the fillets and sear for 3 to 4 minutes on each side. Remove from the pan. Place the canapés in the saute pan and arrange the fillets on top. Place the pan in the oven and roast for 6 to 8 minutes for medium rare. In a hot sauté pan, sear the Fois Gras for 1 to 2 minutes on each side. Remove the Fois Gras and drain on a paper-lined plate. Dissolve the arrowroot in 2 tablespoons of the reserved Madeira to form a slurry and set aside. Add the reserved Madeira, truffles and veal stock to the Fois Gras fat. Bring the liquid up to boil and whisk in the slurry. Boil the liquid for a couple of minutes and then reduce to a simmer. Cook the sauce for 3 to 4 minutes. Season with salt and pepper. To serve, remove the fillets and potatoes from the oven. Place the fillets in the center of each plate. Arrange three potatoes around each fillet. Top each fillet with a piece of seared Fois Gras. Spoon the sauce over the top of the Fois Gras and garnish with parsley.