This amazingly lavish dish complete with black truffles and foie gras was created for musician Gioachino Rossini by Chef Casimir Moisson during the 19th century. Rossini was a friend and supporter of Chef Moisson, also known to be a great gourmand, who created this extravagant dish for him. The original dish makes it too expensive to find on most menus but it's actually easy to prepare yourself. Go ahead and try it, you too deserve to be spoiled once in a while.
Salt & Pepper
Slice of baguette
|2 - 1 to 2 oz. pieces|
2 - 6 oz.
2 - 1/2 inch
1. Sauté the foie gras on medium low until golden brown on the outside, then remove from pan and reserve. While cooking the foie gras, it will produce a lot of delicious fat. Remove most of the foie gras fat from the pan, reserving to use some other time, but keep a thin layer on the pan to sear the filet.
2. Lightly season the tournedo filets with sea salt and freshly ground black pepper.
3. On a medium heat, sear the filets until crispy on each side and cooked to order in the middle.
a.) Don’t cook higher than medium heat or you may burn the outside of this filet which takes longer to cook since it is cut from the dense middle of the tenderloin.
4. Once the filets are cooked, remove them from the pan too and reserve in a 200 degree oven with the foie gras since it won’t take you long to make the sauce.
5. To make the sauce, deglaze the pan with the Madeira and whisk to include all the meat crispies on the bottom – then add the demi glaze and whisk once more.
6. When the demi glaze is bubbling, whisk in the cold butter and continue whisking until sauce is done
7. Build your plates in the following manner: French bread slice, topped with cooked filet, topped with foie gras topped with sauce, topped with truffle.
8. When the sauce is ready, immediately sauce the filet – then add the truffles on top of the hot sauce (truffles do not need to cook, just be warmed by the sauce) and serve immediately and enjoy!