Tournedos à la Rossini with Perigueux sauce

Ingredients for 4 servings:

• 4 medallions (tournedos), approx. 120g each from the back middle part of the fillet, beef or veal, depending on taste
• 1 tbsp clarified butter
• 4 slice(s) Foie gras, medium cut, about 1 cm thick, the diameter of the tournedos, from duck or goose, available in delicatessens
• 1 truffle, black, 10-20g
• 2 tbsp cognac
• Salt (Fleur de Sel)
• pepper
• 1 shallot(s), finely diced
• 250 g mushrooms, cut into small cubes
• 1 tbsp goose fat, or duck fat, or butter for frying the shallots and mushrooms
• 150 ml jus (veal)
• 25 ml Madeira
• 2 tbsp crème fraîche
• salt and pepper
• 1 tbsp butter, for the brioches and the remaining truffle slices
• 4 slice(s) of brioche, the diameter of the tournedos, alternatively buttered toast or other white bread

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Medallions of beef or veal with very special fine ingredients

Prepare any side dishes not listed here as desired so that they can be served in a very short time. My recommendation: Macaire potatoes and mixed carrots, peas, and snow peas. Secure the tournedos at the edges with kitchen string so that they stand about 4-5 cm high. Since they are cut from the thinner middle part of the fillet, they are slightly smaller in diameter than conventional fillet steaks. Brown in clarified butter for 3-4 minutes on each side, initially at slightly higher heat and then at normal heat, season with salt and pepper. Now lay on its side and slowly roll once in the pan so that the edges are also lightly browned. Now place in an 80°C oven to rest for 6-10 minutes, depending on the desired doneness. For the sauce, first sauté the shallots and a little later the mushrooms in lard or, if you like, in the butter until tender. Thinly slice the truffle 30 minutes in advance, place in a small bowl, pour over the cognac, and let it steep. Strain the cognac and add to the mushrooms to deglaze. Immediately dice half of the truffle slices very finely and add to the mushrooms. Now top up with the veal jus and reduce by 1/4, remove from the heat, pour in the Madeira and stir in the crème fraîche, season with salt and pepper, set aside and keep warm. Briefly sauté the remaining truffle slices in a little butter until soft. Toast the brioche slices or lightly brown on both sides in a pan with a little butter, then place a medallion on each side and remove the string. Meanwhile, heat a heavy-based frying pan without fat until very hot and fry the foie gras for a few seconds on each side, then place it on the tournedos. Drizzle with the sauce. Add your choice of side dishes. Note: Foie gras mi cuit is poached, semi-cooked liver. You can buy them in larger pieces at delicatessens, and simply cut a slice about 1 cm thick from each tournedo with a sharp knife. Conveniently, the diameter is similar to that of the tournedos. You can also place the slices on the warm meat as they are, as they would melt slightly. But briefly seared, this product instantly transforms into a unique explosion of flavor that harmonizes wonderfully with the meat and the Madeira truffle sauce. A feast for a very special occasion, cheers to the gourmet Rossini.