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Tournedos Rossini with Japanese A5 Miyazaki Filet Mignon and Foie Gras
- Prep Time 5 minutes
- Cook Time 10 minutes
Ingredients
- 2 x 4 oz Japanese Miyazaki Filet Mignon Kobe Beef Style
- 2 x 2 oz slices raw NY State Foie Gras
- Kosher salt and black pepper
- 1/2 cup port wine
- 2 tablespoons Veal Demi-Glace
- 2 generous tablespoons Truffle Butter
- 1 Tablespoon vegetable oil
Directions
- Remove Wagyu beef and foie gras from refrigerator 15 minutes before cooking and remove from packaging.
- Season the filets mignons and foie gras slices with salt and pepper; set aside.
- In a large skiller over medium heat, add the vegetable oil and saute the filets mignons over medium high heat for 3 minutes one side, turn and saute the other side for 2 minutes for medium rare to medium. Remove the filets from the skillet, set aside and keep warm.
- Discard all fat from skillet. While the skillet is still hot, add the port wine, scraping the bottom of the pan. Reduce by half.
- Add the veal stock, bring to a boil, then remove from heat and stir in the truffle butter to make a silky sauce.
- While sauce is reducing, heat another small skillet to medium high heat. Place foie gras slices in skillet and saute for one minute.
- Turn and saute for 30 seconds. Place on paper towels. Discard fat.
- Place the filet on a warmed plate, place a foie gras slice on top of the filet. Spoon the sauce over the top.
- Season with salt and pepper to taste.
- Serve with potatoes and vegetables of your choice
