Foie gras is always tasty and even more so when it is combined with something else. You can never get enough of a pan-fried foie gras.
This Tournedos Rossini recipe does nothing to dispel the belief that classic French food is spectacularly rich and decadent. The joy lies in the fabulously heady, umami beef stock that is transformed into a glistening Madeira sauce, drizzled lovingly over perfectly cooked beef fillet and a slice of golden foie gras. All of this is served atop a slice of stale toast to soak up all those beefy juices, and finished with a few truffle shavings for good measure.
900g piece of centre cut Ribeye
1/2 tbsp kosher salt
1/2 tbsp freshly cracked black peppercorns
2 large cloves of peeled and smashed fresh garlic
2 tbsp cold unsalted butter
3 sprigs of fresh thyme
200g Jean Larnaudie Foie Gras
kosher salt for seasoning
freshly cracked black peppercorns for seasoning
Preheat oven to 200ºC.
Bring the steak to room temperature. Place steak flat side up on a plate, using the palm of your hand press the steak gently on the flat side till it spreads out but is still intact and not splitting.
Preheat a cast iron skillet or oven ready pan, large enough to hold the steak, to medium high heat.
Season steak with salt, then both peppercorns until the steak is evenly seasoned on both sides. Place the steak in the centre of the cast iron skillet and gently press down so that the steak is evenly spread in the skillet. Let it cook on one side undisturbed for 5 minutes or until the steak is well seared on one side. Flip the steak and add the butter, thyme and garlic cloves on top of the steak.
Transfer the entire skillet with the steak in the oven and cook for 25 minutes, halfway through baste the surface of the meat with the natural pan juices. Flip the steak in the pan once again and baste with the pan juices again. Now place the thyme and garlic around the edges of the steak so that they are sitting in the pan juices, return to the oven and allow to cook another 10 minutes or till medium doneness.
Remove pan from the oven and immediately transfer the steak to a cutting board and cover loosely with foil and rest meat for 10 minutes before plating. Reserve the pan juices and crispy garlic until ready to plate the dish.
While steak is resting move onto the seared Foie Gras.
Slice Foie Gras into 1” thick slices and place in the fridge covered with plastic until just before cooking. Make sure Foie Gras is fridge cold until the last moment before cooking.
Preheat a 12” skillet to medium high heat. Prepare a drying station for the finished foie by placing 4 layers of paper towel on a cutting board.
Remove cold sliced foie from fridge and season with salt and pepper. Place in the centre of the preheated pan till it is seared on one side. Using an offset spatula, quickly flip and repeat till seared. It will be smoky and the foie will shrink from rendering its fat.
Immediately remove the seared foie from the pan with an offset spatula and transfer only the foie onto the paper towel drying station.
Reserve the rendered fat in the pan and allow to cool fully. Once fully cooled, this rendered fat can be strained and stored in an airtight container in the fridge for all kinds of things like the most incredible scrambled eggs you have ever eaten, or for finishing soups with; this stuff is liquid gold.