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Steak it to the Limit

Seared Filet Mignon Rossini with Foie Gras and Truffle Butter, Served with Red Wine Reduction

40 minutes
Serves 4
DinnerFrench
Herb's take

A French classic with a decadent twist: this Rossini spotlights filet mignon crowned with foie gras and bathed in truffle butter. You'll conquer pan-searing, basting, and sauce reduction, plus, you'll learn why luxury sometimes comes in a sizzling, butter-basted package.

Ingredients

Yield
4

Instructions

  1. 01
    Pat the filet mignon steaks dry with paper towels. Season generously with salt and pepper on all sides.
  2. 02
    Heat a large heavy skillet over medium-high heat and add 1 tbsp olive oil. When shimmering, sear the steaks on the first side for 3-4 minutes, until well browned. Flip and add 2 tbsp unsalted butter and thyme sprigs. Tilt the pan and baste steaks with butter for 2-3 minutes more for medium-rare.
  3. 03
    Transfer steaks to a plate and tent loosely with foil to rest.
  4. 04
    Wipe out the skillet, return to medium heat, and add 1 tbsp butter. Sauté minced shallots for 1 minute, stirring to pick up browned bits.
  5. 05
    Pour in red wine and scrape the skillet bottom with a wooden spoon. Boil until reduced by half, about 5-6 minutes.
  6. 06
    Add beef stock and simmer until the sauce is thick enough to coat the back of a spoon, about 5-7 minutes.
  7. 07
    Off heat, swirl in 1 tbsp butter and season with salt and pepper. Strain and keep warm.
  8. 08
    In a small bowl, mix 1 tbsp butter with truffle oil until smooth. Reserve at room temperature.
  9. 09
    Heat a clean skillet over medium-high heat and add 1 tbsp olive oil. Sear the foie gras slices 30 seconds per side, until deeply golden and just warmed through. Transfer to a paper towel-lined plate.
  10. 10
    In the same skillet, toast brioche rounds until golden, about 1 minute per side.
  11. 11
    To assemble, place a brioche round on each plate. Top with a slice of seared filet, a piece of foie gras, and a generous drizzle of truffle butter. Spoon red wine reduction around and garnish with minced chives. Serve immediately.

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