Tournedos Rossini

Steps

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1. 1
   Clean the beef tenderloin by removing all excess fat, sinew and connective tissue from the outside. Most can be pulled away by hand, but some must be cut away with a knife. Remove the flaps on the sides and trim the underside of any extra meat and fat.
   ≈0:28
2. 2
   Remove the silver skin by finding an edge, inserting a knife tip underneath, and slicing it away in long, thin strips until completely removed.
   ≈1:33
3. 3
   Trim both ends to achieve a Chateaubriand cut. Tie the meat with butcher's twine or use meat glue to bond larger pieces together. Reserve meat scraps for beef stock or ground meat, and tenderloin tips for steak tartare.
   ≈1:48
4. 4
   Prepare vegetables for the beef stock by chopping carrots and onions. Make a bouquet garni with leek and fresh thyme and tie it with butcher's twine.
   ≈2:32
5. 5
   In a large pot, sear the meat scraps on all sides using a generous drizzle of grapeseed oil. Add a cup of water and cook for 20 minutes. Meanwhile, sweat the carrots and onions in butter for about 10 minutes.
   ≈2:52
6. 6
   Place the vegetables in the oven covered and cook slowly for 60 minutes to create a nice vegetable compote. Pass the meat through a chinois, discard the fat, and return it to the pot. Add 4 liters of water, add the bouquet garni, and when the vegetables are cooked, add them to the stock. Bring to a boil and cook for 4 hours on medium-high heat.
   ≈3:06
7. 7
   Prepare the foie gras by leaving it at room temperature for about an hour, then separate into two portions. Although it doesn't need to be completely deveined, remove any visible veins. Place in the refrigerator before slicing into thick pieces.
   ≈3:42
8. 8
   Prepare the black truffle by reserving the peelings to be chopped and cooked for dressing the plate, while truffle slices will be used for garnishing. Set these aside for later use.
   ≈4:10
9. 9
   Return to the beef stock, sieve it and cook for 2 more hours on medium-high heat. Cool and refrigerate overnight. The next day, use a spoon to easily remove the hardened fat layer and slowly reheat the stock.
   ≈4:30
10. 10
    Prepare the Madeira sauce by mincing shallots and reducing them in Madeira wine.
    ≈4:45
11. 11
    Prepare the Pullman bread by peeling the meat, cutting into slices, shaping into 3.28cm diameter rounds, and toasting in grapeseed oil.
    ≈4:52
12. 12
    Sweat the chopped truffle peelings in butter and a dash of truffle oil, then deglaze with Madeira wine and chicken stock. Do the same with truffle slices and set both the peelings and slices aside separately. Clean the pan with beef stock and add the reduced shallots and Madeira mixture. Cook for an hour and sieve to finish the Madeira sauce.
    ≈5:16
13. 13
    Sear the fresh foie gras by first freezing it for about 10 minutes. In a hot frying pan without any extra fat, sear for 30 seconds on each side. Remove and reserve the rendered fat to rewarm the dish before serving.
    ≈5:53
14. 14
    Cook the filet mignon by leaving the meat out for about an hour before cooking. Season generously with salt on all sides. In a hot pan with a drizzle of grapeseed oil, sear for 3 minutes on each side over high heat and sear the edges. Reduce heat to low and baste with butter, crushed garlic and thyme for a few more minutes. Remove and rest the meat. Reserve the pan drippings and add them to the Madeira sauce.
    ≈6:22
15. 15
    Finish the Madeira sauce by adding a slurry.
    ≈7:04
16. 16
    Plate the dish by reheating everything in the pan where the foie gras was cooked. Spread some of the truffle peelings mixture on the plate first. Then add the toasted bread, tournedos, truffle slices, foie gras, and Madeira sauce.
    ≈7:11