Filetto alla Rossini

Method

1. Prepare the demi-glace in advance if not already made.
2. Season the beef fillet generously with salt on all sides.
3. Heat a pan with seed oil until very hot. Sear the fillet until deeply browned on all sides, creating a crust.
4. Lower the heat, add plenty of butter, garlic cloves, and a bouquet garni (rosemary, bay leaf, sage). Tilt the pan and baste the fillet with the foaming butter. Remove the fillet and let it rest for at least 20 minutes.
5. In the same pan, sear the frozen foie gras quickly on both sides (about 1 minute per side). Set aside to thaw completely.
6. In a clean non-stick pan with a little oil, toast the bread slices until crispy and golden on both sides. Set aside.
7. For the sauce: in a saucepan, melt a knob of butter and sauté the finely chopped shallot until soft. Add a splash of water and cook until fully softened.
8. Pour in the Madeira wine and let it reduce by half, allowing the alcohol to evaporate.
9. Add a ladle of beef stock (demi-glace) and simmer until the sauce thickens to a nappe consistency. Adjust seasoning with salt.
10. For the truffle: peel the black truffle, cut into thick slices. In a small pan, melt butter and add the truffle slices with a splash of water. Cook until tender, about 3-4 minutes. Keep warm.
11. After the fillet has rested, reheat it in a preheated oven at 180°C for about 2 minutes. Also warm the foie gras in the oven for 1 minute.
12. To plate: place the toasted bread in the center of a plate. Top with the fillet, then layer the sautéed truffle slices, then the foie gras.
13. Spoon the hot Madeira sauce over the dish. Finish with a pinch of Maldon salt on the foie gras. Serve immediately.