Tournedos Rossini With Foie Gras and Truffles Recipe

In a hot pan, melt the 40 grams of butter with the 2 cloves of grapeseed oil over high heat. Season your tournedos generously with salt and pepper, then sear them rapidly in the hot fat until you have a good crust on the beef.

Remove the 800 gram tournedos to a plate, but keep the pan and any rendered juices; you'll use them to build the sauce. If there aren't many meat juices left, the fortified wines will deglaze the pan and form the base of your sauce.

Deglaze the pan by pouring in 1 teaspoon of port, 1 teaspoon of cognac, 2 teaspoons of Madeira, and 4 cloves of truffle juice. Add the 10 cloves of fond de veau and stir well, making sure to scrape up any browned bits from the bottom of the pan. Let the sauce reduce until it thickens slightly, enough to lightly coat a spoon.

While the sauce reduces, slice the 4 duck foie gras into equal escalopes. Thinly slice the 40 g truffle for topping. Keep the sauce hot over very low heat.