Tournedos Rossini

Ingredients

• 4beef filet steaks — about 150 g each
• 4 slicesfoie gras
• 4 slicesbrioche or white bread — toasted
• 100 mlMadeira or Cognac
• 150 mlbeef stock
• 2 tbspbutter
• to tastefine salt and black pepper

Method

1. Season the 4 beef filet steaks generously with fine salt and black pepper on both sides. In a heavy-bottomed skillet, heat 1 tablespoon of butter over medium-high heat until it starts to foam. Place the steaks in the pan, ensuring they are not crowded, and sear each side until a deep brown crust forms, about 3-4 minutes per side. Remove the steaks from the pan and set aside to rest on a plate, loosely covered with foil.
2. In the same skillet, add the remaining tablespoon of butter. Once melted, add any optional vegetables you might want to include, such as finely chopped onions or shallots, and sauté them over medium heat until they are soft and golden, picking up the browned bits from the bottom of the pan. This should take about 5 minutes, and the vegetables should be tender and slightly caramelized.
3. Deglaze the pan by pouring in 100 ml of Madeira or Cognac. Use a wooden spoon to scrape up any fond from the bottom of the skillet. Let the alcohol cook off for about 2 minutes, then add 150 ml of beef stock. Allow the liquid to simmer gently, reducing until it thickens slightly and becomes a rich, flavorful glaze, about 5-7 minutes.
4. While the sauce is reducing, toast the 4 slices of brioche or white bread until golden brown. You can do this in a toaster or by using a separate pan with a little butter over medium heat. The bread should be crisp on the outside but still soft inside.
5. In a clean skillet, sear the 4 slices of foie gras over high heat for about 1 minute on each side. The foie gras should develop a golden crust while remaining soft and creamy inside. Remove from the pan and place each slice on top of the toasted bread.
6. Return the steaks to the skillet with the reduced sauce, turning them to coat in the glaze. Allow them to warm through for about a minute, ensuring they are cooked to your desired doneness. The meat should feel firm yet springy when pressed with a finger.
7. To serve, place each steak on a plate, topped with the foie gras on brioche. Spoon the rich sauce over the top, adjusting the seasoning with additional salt and pepper if needed. Serve immediately, enjoying the luxurious combination of flavors and textures.