C&RB CLUB RECIPE
Filet Rossini
with Cabernet truffle glaze and foie gras
Amt Ingredient
6 5-oz. filets
6 pieces fresh foie gras (2 oz.)
2 tbsp. minced shallots
1/4 cup mire poix
1 tbsp. clarified butter
2 tbsp. truffle oil
½ cup Cabernet
2 cups veal stock, reduced
1 tsp. chopped parsley
2 tbsp. whole butter
6 pieces butter toast points
salt and pepper
Procedure:
- Sauté the shallots and mire poix in clarified butter; add the red wine and reduce by two-thirds.
- Add the veal stock and reduce; season with salt and pepper.
- Add truffle oil, parsley and serve over the filets.
- Season and score the foie gras. Sear foie gras in a hot, non-stick pan for about 20 seconds per side; reserve fat.
- Season the filets with salt and pepper, and sear in the foie gras fat.
- Place the toast point on the plate, place the filet on it and then top with the foie gras and finish with the Cabernet truffle glaze.
Submitted by David Pinckney, Executive Chef, Cherokee CC, Knoxville, Tenn.
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