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Filet Mignon Rossini with Foie Gras and Truffle-Infused Potatoes inspired by Aujourd'hui
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Inspired by Aujourd'hui

Filet Mignon Rossini with Foie Gras and Truffle-Infused Potatoes

Main Course
This luxurious French main course features a perfectly seared filet mignon crowned with rich foie gras. The steak is cooked using precise temperature control to achieve a caramelized exterior while maintaining a tender, juicy center. The dish is complemented by silky truffle-infused mashed potatoes and a deep red wine reduction that ties the elegant components together.
Prep Time 30 mins
Cook Time 25 mins
Inactive Time 30 mins
Total Time 85 mins
Servings 4

Ingredients

  • 4 whole Filet mignon steaks (6 oz each, center-cut, 1.5 inches thick)
  • 8 oz Grade-A foie gras (Cleaned and sliced into 4 medallions)
  • 1 tbsp Kosher salt
  • 2 tsp Black pepper (Freshly ground)
  • 2 lbs Yukon Gold potatoes (Peeled and cut into 1-inch chunks)
  • 3/4 cup Heavy cream
  • 6 tbsp Unsalted butter (Divided)
  • 1 small Black truffle (Or 2 tsp truffle paste/oil)
  • 2 medium Shallots (Finely diced)
  • 2 cloves Garlic (Minced)
  • 4 whole Thyme sprigs (Plus extra for garnish)
  • 2 cups Red wine (Full-bodied, such as Cabernet or Bordeaux)
  • 2 cups Beef stock (Reduced to 1 cup)
  • 2 tbsp Vegetable oil
  • 2 tbsp Madeira wine
  • 1 cup Micro greens (For garnish)

Tools You'll Need

  • Cast-iron skillet
  • Meat thermometer
  • Saucepan
  • Potato masher or ricer
  • Fine-mesh strainer
  • Sharp chef's knife
  • Wooden spoon

Chef's Tip

For perfectly cooked filet mignon, use a meat thermometer and aim for 125°F (52°C) for medium-rare. Let the steaks rest for at least 5 minutes before serving to allow the juices to redistribute throughout the meat.

Instructions

  1. Season filet mignon steaks generously with salt and pepper. Let rest at room temperature for 30 minutes before cooking.
  2. For the truffle mashed potatoes, place potatoes in a large pot with cold salted water. Bring to a boil and cook until fork-tender, about 15 minutes.
  3. While potatoes cook, warm cream and 4 tablespoons butter in a small saucepan over low heat.
  4. Drain potatoes and return to pot. Add warm cream mixture and mash until smooth.
  5. Finely grate or chop truffle and fold into mashed potatoes. Season with salt and pepper to taste. Keep warm.
  6. For the red wine reduction, heat 1 tablespoon butter in a saucepan over medium heat. Add shallots and garlic, cook until softened.
  7. Add thyme sprigs and red wine. Bring to a boil, then reduce heat and simmer until reduced by half, about 15 minutes.
  8. Add reduced beef stock and continue simmering until sauce coats the back of a spoon, about 10 minutes more. Strain and keep warm.
  9. Heat a cast-iron skillet over high heat until very hot. Add vegetable oil.
  10. Sear filet mignons for 3-4 minutes on each side for medium-rare, or until internal temperature reaches 125°F (52°C).
  11. Transfer steaks to a warm plate and let rest, loosely covered with foil.
  12. In the same skillet, reduce heat to medium-high. Season foie gras with salt and pepper.
  13. Sear foie gras medallions for 45-60 seconds per side until golden brown but still pink inside.
  14. Deglaze the pan with Madeira, scraping up browned bits. Cook for 30 seconds.
  15. To serve, place a mound of truffle mashed potatoes in the center of each plate.
  16. Place a rested filet mignon on top of the potatoes, then crown with a foie gras medallion.
  17. Drizzle red wine reduction around the plate and over the steak. Garnish with micro greens and a small thyme sprig.

Plating

Place a generous mound of truffle-infused mashed potatoes in the center of a warm plate. Set the filet mignon directly on top of the potatoes, then crown it with a seared foie gras medallion. Drizzle the red wine reduction in an artistic pattern around the plate and over a small section of the steak. Garnish with a small bunch of micro greens on top of the foie gras and a fresh thyme sprig for color and aroma.

Storage & Reheating

This dish is best served immediately after preparation. The mashed potatoes can be made up to 2 hours ahead and kept warm in a low oven or double boiler. The red wine reduction can be made up to 3 days ahead and refrigerated, then gently reheated before serving. The filet mignon and foie gras should be cooked just before serving and do not reheat well.

About This Recipe

Tournedos Rossini is a legendary French dish named after the Italian composer Gioachino Rossini, who was known as a gourmand. This modern interpretation maintains the classic luxurious elements of filet mignon, foie gras, and truffle while updating the presentation for contemporary dining. The dish exemplifies French haute cuisine with its emphasis on premium ingredients and refined technique.

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