Beef Filets with Foie Gras and Truffles
Composer Gioacchino Rossini (1792-1868) was a noted gourmand, and dishes with his name attached typically involve foie gras and truffles. This one was served in his honor at the Cafe Anglais in Paris.
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:
- Nonstick skillet
- Oven
- Stove
- Chef's knife
- Cutting board
- Serving platter
- Paper towel
- Spatula
- Dinner plate
- Spoon
- Measuring spoon
- Measuring cup
- Saucepan
Ingredients
- 3 tbsp. clarified butter
- 4 (1/2''-thick) slices baguette
- 4 oz. fresh foie gras, cut into 2'' rounds about 1/2'' thick
- Salt
- freshly ground black pepper
- 4 (6-oz.) beef filets, at room temperature
- 1⁄2 cup madeira
- 2 cups rich veal stock or beef stock
- 6 oz. demi-glace
- 8 tbsp. butter, cut into pieces
- 1 (1-oz.) black truffle, thinly sliced
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