Tournedos Rossini, filet mignon with foie gras and truffle

Steps

1. 1

   Season the beef medallions and sear them in hot oil for 2 to 3 minutes per side for rare to medium-rare. Let them rest.

2. 2

   Lightly toast the brioche slices in a little butter until golden.

3. 3

   Quickly sear the foie gras for 30 to 45 seconds per side, just enough to color it without melting it away.

4. 4

   Deglaze the pan with the Madeira, add the beef stock and truffle paste, and reduce until glossy.

5. 5

   Place each beef medallion on brioche, top with foie gras, spoon over the sauce, and serve immediately.