Don’t worry if you are missing or can’t find an ingredient here or there. The recipe will sing either way. Pair this dish with a Bordeaux like Closerie du Pelan Côtes de Bordeaux Rouge. The savor of the sauce will bring out the earthiness of the wine, while the foie gras will amp up the fruit—a pairing that serves as a reminder that affordable luxury can still be found in one of the most expensive wine regions in the world.

Tournedos Rossini

Serves 2

INGREDIENTS

• 2 filets mignons, about 5 ounces each
• Salt and black pepper
• ¼ cup fond de veau (veal stock) or 1 tablespoon veal demi-glace (available in fine food markets) mixed with 3 tablespoons water
• 1 tablespoon truffle juice
• 1 teaspoon chopped black truffles
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 2 slices French bread, trimmed to the shape of the filets
• 2 slices fresh foie gras, about 2 ounces each
• 2 tablespoons Madeira
• 2 thin slices black truffle

Step 1

Season the filets with salt and pepper, then set them aside. In a small bowl, combine the veal stock or demi-glace, truffle juice and chopped truffles, then set the mixture aside.

Step 2

In a large skillet over medium heat, melt a third of the butter with the oil and quickly fry the slices of bread until lightly browned on both sides. Remove the bread and set it aside. Add another third of the butter to the skillet. Sauté the filets over high heat for four minutes a side for rare or five minutes a side for medium-rare. Remove the filets from the skillet, set them aside and keep them warm.

Step 3

Using the same skillet and high heat, sauté the foie gras slices for 90 seconds on each side and put one slice on each of the filets.

Step 4

Discard all fat from the skillet. While the skillet is still hot, add the Madeira, scraping the bottom of the pan. Add the veal stock mixture, bring it to a quick boil, then remove the skillet from heat and stir in the remaining butter to make a silky sauce. Season the sauce with salt and pepper to taste.

Step 5

On two plates, place the croutons in the center of each plate and top them with a filet mignon and foie gras. Garnish the pieces with a slice of truffle on the top. Spoon the sauce over and around the plate. Serve the dish hot.