Rossini Recipe

Cooking Directions

• STEP 1.Season the filet mignon steaks with salt and pepper.
• STEP 2.Heat a skillet over high heat and add some olive oil.
• STEP 3.Sear the steaks for 2-3 minutes on each side for medium-rare.
• STEP 4.Remove the steaks from the skillet and let them rest for a few minutes.
• STEP 5.In the same skillet, add the foie gras and cook until golden brown on both sides.
• STEP 6.Remove the foie gras from the skillet and set aside.
• STEP 7.In a saucepan, melt some butter and add minced shallots.
• STEP 8.Cook until the shallots are soft and translucent.
• STEP 9.Add the truffle paste and cook for another minute.
• STEP 10.Pour in the beef broth and bring to a simmer.
• STEP 11.Cook until the sauce has thickened slightly.
• STEP 12.Place the filet mignon steaks on serving plates.
• STEP 13.Top each steak with a slice of foie gras.
• STEP 14.Drizzle the truffle sauce over the steaks.
• STEP 15.Serve the Rossini with roasted potatoes or a side of vegetables.

Cooking Tips

• Make sure to let the steaks rest before slicing to allow the juices to redistribute.
• Use a meat thermometer to ensure the steaks are cooked to your desired level of doneness.
• If you can't find truffle paste, you can substitute it with truffle oil or truffle butter.

Storage and Serving

• Leftover Rossini can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the steaks in a preheated oven at 350°F (175°C) for about 10 minutes.
• Serve the Rossini hot, garnished with fresh herbs if desired.