# Steak it to the Limit

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

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.

- Serves: 4
- Cook time: 40 minutes
- Cuisine: French
- Meal: Dinner
- Dietary: Gluten-free, Nut-free, Shellfish-free, Soy-free
- Canonical: https://cookwithherb.com/r/seared-filet-mignon-rossini-with-foie-gras-and-truffle-butter-served-wit-9ff49e3f
- Image: /api/recipes/image-file?pathname=recipes%2F9ff49e3f-2d2f-4095-b2b8-e1e4bdf3841d-1777143343558.png

## Ingredients

- 2 6oz filet mignon steaks, 2 inches thick
- 5 tbsp unsalted butter, divided
- 2 tbsp olive oil
- 2 tbsp shallots, finely minced
- 3 fresh thyme sprigs
- 1 cup dry red wine
- 3/4 cup beef stock
- 2 tsp black truffle oil
- 4 oz foie gras, sliced into 4 pieces (about 1 oz each)
- 4 slices brioche, cut into 4 rounds, 1/2-inch thick
- 2 tsp chives, minced

## Instructions

1. Pat the filet mignon steaks dry with paper towels. Season generously with salt and pepper on all sides.
2. 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. (Herb says: Basting with butter while searing infuses flavor and ensures an even crust. A little spa treatment for your steak.)
3. Transfer steaks to a plate and tent loosely with foil to rest.
4. 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. Pour in red wine and scrape the skillet bottom with a wooden spoon. Boil until reduced by half, about 5-6 minutes. (Herb says: Deglazing grabs all the flavor molecules stuck to your pan. Chemistry and flavor, best friends.)
6. Add beef stock and simmer until the sauce is thick enough to coat the back of a spoon, about 5-7 minutes.
7. Off heat, swirl in 1 tbsp butter and season with salt and pepper. Strain and keep warm.
8. In a small bowl, mix 1 tbsp butter with truffle oil until smooth. Reserve at room temperature.
9. 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. (Herb says: Foie gras melts faster than my resolve at a pastry shop. High heat, short time.)
10. In the same skillet, toast brioche rounds until golden, about 1 minute per side.
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.