Tournedos Rossini

Instructions

1. Prepare the meat
   Remove the beef fillets from the refrigerator at least 30 minutes before cooking to bring to room temperature. Pat them dry with paper towels and season generously with salt and freshly ground black pepper on both sides.
2. Toast the brioche
   Lightly toast the brioche rounds in a 350°F (175°C) oven for about 5 minutes until golden but still soft inside. Set aside and keep warm.
3. Sear the beef
   Heat a large heavy-bottomed skillet over high heat. Add the olive oil and 1 tablespoon of butter. When the butter is foaming, add the beef fillets and sear for 2-3 minutes on each side for medium-rare. Transfer to a warm plate and cover loosely with foil to rest.
4. Cook the foie gras
   Lower the heat to medium-high. Season the foie gras slices with salt and pepper. Sear them in the same pan for about 30-45 seconds on each side until golden brown. Remove and set aside on a warm plate.
5. Make the sauce
   Add the shallots and garlic to the pan and sauté for 1 minute. Pour in the Madeira wine and scrape the bottom of the pan to deglaze. Reduce the wine by half, then add the demi-glace and truffle. Simmer for 2-3 minutes until slightly thickened. Off the heat, whisk in the remaining 2 tablespoons of butter and the thyme. Season with salt and pepper to taste.
6. Assemble the dish
   Place a brioche round on each plate. Top with a beef fillet, then a slice of foie gras. Spoon the truffle sauce generously over the top and around the plate. Serve immediately while hot.