Filet Mignon Rossini with Truffle Jus

Filet Mignon Rossini with Truffle Jus ingredients

• 2 6 oz filet mignon steaks
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp unsalted butter
• 2 2 oz slices fresh foie gras
• 2 slices brioche toast points
• 1 finely minced shallot
• 2 tbsp brandy or Cognac
• 0.75 cup beef broth (low sodium)
• 2 fresh thyme sprigs
• 1 tbsp unsalted butter
• 0.5 tsp truffle oil
• 1 tbsp, chopped fresh chives

How to make Filet Mignon Rossini with Truffle Jus

1. Preheat your oven to 400°F (200°C). Pat the 2 (6 oz) filet mignon steaks dry with paper towels and season generously with 0.5 tsp salt and 0.25 tsp black pepper.
2. Heat a heavy-bottomed, oven-safe skillet (cast iron works best) over medium-high heat. Add 1 tbsp unsalted butter. Once melted and shimmering, sear the seasoned filets for 3-4 minutes per side until a deep brown crust forms.
3. Transfer the skillet to the preheated oven and roast for 5-8 minutes for medium-rare (internal temperature 130-135°F / 54-57°C), or longer for desired doneness. Remove the skillet from the oven and transfer the filets to a plate to rest, tented loosely with foil, for at least 5 minutes.
4. While the filets rest, return the skillet to medium heat on the stovetop. Add the 1 finely minced shallot and sauté for 1-2 minutes until softened and fragrant, scraping up any fond (brown bits) from the bottom of the pan.
5. Carefully pour in 2 tbsp brandy or Cognac, scraping to deglaze the pan. Allow the alcohol to cook off for about 30 seconds, then stir in 0.75 cup beef broth and 2 fresh thyme sprigs.
6. Bring the sauce to a simmer and reduce by about one-third, which should take 5-7 minutes. The sauce should lightly coat the back of a spoon. Remove the thyme sprigs.
7. Whisk in 1 tbsp cold unsalted butter, a pat at a time, until fully incorporated and the sauce is glossy. Stir in 0.5 tsp truffle oil and season the truffle jus to taste with salt and pepper. Keep warm.
8. In a separate non-stick pan, heat over medium-high heat until very hot. Quickly sear the 2 (2 oz) slices of fresh foie gras for 1-2 minutes per side until golden brown and slightly rendered. Remove carefully with a slotted spatula.
9. To assemble, place one brioche toast point on each serving plate. Top each with a rested filet mignon. Carefully place a seared slice of foie gras on top of each filet.
10. Spoon the warm truffle jus generously over the foie gras and filet. Garnish with 1 tbsp chopped fresh chives and serve immediately.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.