Tournedos Rossini

La Sirene is one of my favorite restaurants, so I tried to recreate their wonderful Tournedos. I made them with some frites and asparagus for Jamie for Valentine's Day, then made them again with Alice the next week. (I've been teaching her to cook, and she's been so good!) They're very impressive and not very hard to make. Jamie can't wait to serve them at a dinner party. For the french fries, I just use Trader Joe's frozen fries, serve them in a newspaper cone with some aioli, and sprinkle truffle salt on them. You have to try it! It also looks adorable.

Serves 2
Ingredients:
2 filet mignon
2 slices of French bread about the size of the filets
2 slices foie gras
2 tbsp red wine
salt and pepper
1/4 cup beef stock
1/4 tsp truffle oil
2 tbsp butter
1 tbsp vegetable oil

Directions:
When you buy the filets, season them liberally with salt and pepper. If you're eating them later, wrap them up and put them in fridge.

Mix the beef broth and the truffle oil and set aside. Heat a cast iron skillet and add 1/3 of the butter and the oil and brown the bread and plate.

Add another third of the butter and cook the steaks for 4 minutes each side for medium rare. Place the filets on top of the toast.

Brown the foie gras, about one minute each side. Place them on top of the filets. Add the wine and scrape up any brown bits. Add the broth and cook down for about 30 seconds. Take it off the heat, then whisk in the remaining butter and season the sauce with salt and pepper. Drizzle the sauce over the steaks and around. Serve with french fries and asparagus, or alone.

Thanks for helping, Al! And good luck when you try it!