This French steak dish is said to have been named after the Italian composer Gioachino Rossini. A lover of great food, he frequented the restaurants of Paris and often visited the kitchens and greeted the chefs. Today, I turn to this classic dish using fresh duck foie gras from Backwater Foie Gras Company in Bush. You are in for a treat!
Venison Tournedos Rossini
Makes 2 Servings
Ingredients
- 4 (3-ounce) venison or beef fillets
- Kosher salt and ground black pepper, to taste
- ¼ cup veal stock
- 1 tablespoon truffle juice
- 1 teaspoon chopped black truffles
- 3 tablespoons butter, divided
- 1 tablespoon vegetable oil
- 4 slices French bread, trimmed to shape of fillets
- 4 (1-ounce) slices fresh Backwater Foie Gras
- 2 tablespoons Madeira wine
- Garnish: thin slices black truffle
Instructions
- Season fillets with salt and pepper.
- In a small bowl, stir together stock, truffle juice, and chopped truffles.
- In a large skillet, melt 1 tablespoon butter with oil over medium-high heat. Add bread, and cook until lightly browned on both sides. Remove from skillet.
- Add 1 tablespoon butter to skillet. Increase heat to high, and add fillets; cook for 4 minutes per side for rare, 5 minutes per side for medium-rare. Remove fillets from skillet, and keep warm.
- Add foie gras slices to skillet, and cook over high heat for 30 to 45 seconds per side. Remove from skillet, and keep warm with fillets. Discard all fat from skillet.
- Add wine to hot skillet, scraping browned bits from bottom of skillet with a wooden spoon. Add stock mixture, and bring to a quick boil; remove from heat. Stir in remaining 1 tablespoon butter to create a silky sauce. Season to taste with salt and pepper.
- To serve, arrange 2 bread slices in center of each plate. Top each with 1 fillet and 1 foie gras slice, and garnish with truffle slice, if desired. Spoon sauce on top and onto plate. Serve hot.
