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Le Chaudron recipe
Filet de bœuf Rossini
Beef tenderloin Rossini with foie gras and truffle
⏱ 30 minServes 4Hard520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4beef tenderloin medallions, 160 g / 5½ oz
4 slicesmi-cuit foie gras, 50 g / 1¾ oz
4 slicesbrioche sandwich bread
1fresh black truffle, 20 g
200 ml (¾ cup)veal stock
200 ml (¾ cup)Madeira
100 g (3½ oz)unsalted butter
2gray shallots
2 tbspolive oil
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 4 beef tenderloin medallions, 160 g / 5½ oz
- 4 slices mi-cuit foie gras, 50 g / 1¾ oz
- 4 slices brioche sandwich bread
- 1 fresh black truffle, 20 g
- 200 ml (¾ cup) veal stock
- 200 ml (¾ cup) Madeira
- 100 g (3½ oz) unsalted butter
- 2 gray shallots
- 2 tbsp olive oil
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the medallions and foie gras out of the fridge 30 minutes before cooking so the beef cooks evenly.
- Peel and finely chop the 2 shallots. Make the Madeira sauce: melt 20 g (1½ tbsp) butter in the saucepan and sweat the shallots 3 minutes until soft and translucent, without browning.
- Add the Madeira and reduce 5 minutes over high heat until only about 4 tbsp of syrupy liquid remain.
- Add the veal stock and simmer 5 minutes to thicken slightly. Off the heat, whisk in the cold diced butter. Keep warm over a warm water bath until serving.
- Cut the 4 slices of brioche bread with a 9 cm (3½ in) cutter to match the medallions. Melt 30 g (2 tbsp) butter in the nonstick skillet and toast the rounds 2 minutes per side over medium heat.
- Season the medallions generously on both sides. Heat 2 tbsp olive oil and the remaining butter in the cast-iron skillet over very high heat until just smoking.
- Sear the medallions 2 minutes per side for rare (3 for medium-rare). Rest 3 minutes on a warm plate under foil.
- Plate: 1 toasted bread round, 1 medallion, 1 slice of foie gras. Spoon over plenty of Madeira sauce and shave the fresh truffle over each plate. Serve right away.
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