Rossini Burger
This burger, created by the chef Hubert Keller, is an adaptation of the French dish known as tournedos rossini: filet mignon with foie gras and truffles.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Kitchen scale
- Mixing bowl
- Whisk
- Oven
- Baking sheet
- Cast iron skillet
- Skillet
- Spatula
- Paper towel
- Measuring spoon
- Measuring cup
- Plate
- Tongs
- Chef's knife
- Cutting board
- Pastry brush
- Saucepan
- Wooden spoon
Ingredients
- 2 lb. ground beef
- Sea salt
- freshly ground black pepper
- 1 tsp. cornstarch
- 1 cup hot veal demi-glace
- 2 tbsp. extra-virgin olive oil
- 1⁄4 cup madeira or red wine
- 4 tbsp. unsalted butter, at room temperature
- 4 truffled brioche buns or hamburger buns
- 10 oz. duck foie gras, sliced into 1/2"-thick slabs and chilled
- 1 oz. black truffle, thinly sliced
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