Filet mignon Rossini
- Preparation 25 min
- Cooking 50 min
- Servings 2
- Freezing I do not suggest
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If you’re looking for an eye-popping dish that tastes of luxury in every bite, you’ve found your champion: filet mignon Rossini. An ultra-tender piece of beef, a wickedly good seared foie gras that literally melts in your mouth, a full-bodied Madeira sauce and a slice of toasted bread that scoops up all that magical juice… Admit it, it makes you salivate just thinking about it. 🤤
Here, there’s no room for half measures. We bring out the fine meat, spoil ourselves with quality foie gras and toss in a Périgueux sauce to die for. The combo is simple, but every element is there to explode in your mouth and make you feel like you’re dining in a Michelin-starred restaurant… without having to put on a jacket.
This dish is made for special occasions, but let’s be honest: do we really need an excuse to splurge on a filet mignon with foie gras? Not really. 😏 Served with well-buttered mashed potatoes, an ultra-creamy gratin or caramelized vegetables, it becomes the dream supper, the kind that silences everyone around the table at the first stroke of the fork.
And to accompany it all? A big, full-bodied, imposing red wine, like a Châteauneuf-du-Pape, Barolo or Saint-Émilion Grand Cru. Because if we’re going for decadence, we’re going all the way! 🥂🔥
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Tips and tricks for an even more decadent filet mignon Rossini! 🥩🔥
✅ The secret to ultra-tender meat: Take your filet mignon out of the fridge at least 30 minutes before cooking to avoid thermal shock. And above all, never prick it with a fork, keep all that juice inside!
✅ Perfect foie gras, zero stress: For impeccable cooking, make sure your foie gras is cold before pan-frying. Sear it in a dry, hot pan (no need for fat, it already has plenty!). 30 seconds on each side, no more, otherwise it becomes a puddle.
✅ A snappy sauce: A well-reduced Madeira sauce is the key. If you want even more flavor, throw in a lichette of cognac or port to give it a twist. And if you want to take it to the next level, add a hint of grated truffle. 🤯
✅ Bread is not to be neglected! A filet Rossini is fine, but with brioche or a slice of lightly toasted and buttered farmhouse bread, it’s indecent. It absorbs the meat juices and sauce, and then… pure magic.
✅ Perfect cooking of filet mignon: A filet mignon deserves respect. 3 to 4 minutes on each side for a nice medium rare. If you have a thermometer, aim for 54°C (130°F) throughout before letting it rest for 5 minutes.
✅ Dressing like a pro: Stack in this order: toast + filet mignon + pan-fried foie gras + dripping sauce. Want to impress? Add a few shavings of fresh truffle or a little fleur de sel on top of the foie gras.
🛑 Preserving and preparing in advance
❌ No freezing: Foie gras and freezing don’t mix. Make it fresh, and enjoy to the full!
🔥 Advance preparation: The sauce can be prepared several hours in advance and reheated at the last moment. The rest needs to be cooked and assembled à la minute for top texture and taste!
With these tips, your Filet Mignon Rossini will be a real killer. So, ready to play in the big leagues? 😏🍷🔥
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Ingredients for the puree
- 2 yellow potatoes, peeled and cut into cubes
- 1 small celery root, peeled and cut into cubes 1/4 cup milk
- 2 tablespoons butter
Ingredients for the sauce
- 2 cups of veal stock
- 2 tablespoons unsalted butter
- Pepper to taste
Filet mignon Rossini
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 steaks (200g each) beef tenderloin, room temperature
- 2 slices (100g each) of duck foie gras, cold
- Fresh chopped chives, for service
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Preparation
- In a large saucepan filled with boiling water, cook potatoes and celery root for 25 to 30 minutes, or until vegetables are very tender. Drain and return to the pan.
- Over medium heat, add milk and butter and melt while stirring. Add salt and pepper to taste. Puree and reserve.
- In a large skillet heated over high heat, add the veal stock and bring to a boil. Cook for 5 to 8 minutes or until the liquid has reduced by half.
- Reduce to medium heat, add 2 butter and melt. Simmer for a few minutes or until the sauce is slightly thick. Season with pepper and mix. Taste the sauce and add a little water if it is too salty. Keep warm.
- In a large anti-adhesive frying pan heated over medium-high heat, add the oil followed by the butter and melt it while stirring.
- Add the filet mignon, rub in the pan and cook for 3 to 4 minutes or until the meat is well coloured. Season with salt and pepper generously.
- Flip the meat over and continue cooking for 3 to 4 minutes. Salt and pepper generously. Depending on the thickness of your steak, it should be rare at this point. Remove from heat, place on a plate and cover with aluminum foil. Let stand for 5 minutes.
- Meanwhile, heat the same skillet over medium-high heat. Add the slices of foie gras then season with salt and pepper generously. Cook for 1 minute per side. Remove from the pan and set aside.
- Build your plates! Spread a good portion of mashed potatoes at the bottom of a plate and place the tenderloins. Add the slices of foie gras, drizzle with the sauce and garnish with fresh chives! Serve immediately.
Choose AAA or wagyu beef filet mignon, well marbled for maximum tenderness. Avoid pieces that are too lean, as they may dry out after cooking.
Sear it over high heat in a butter-oil mixture to color it well. For perfect cooking:
- Blue: 50°C (122°F) 🔵
- Rare: 54°C (130°F) 🩸
- Medium: 60°C (140°F) 🟠 (but seriously, don’t do that)
The classics:
Truffled mashed potatoes 🥔
Creamy gratin dauphinois 🧀
Roasted asparagus or glazed vegetables 🥕
Crispy home fries 🍟 (because why not!)
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