• 6 fillets of beef, 1" thick
  • 1 sm. can truffles
  • 1/3 c. Madeira or sweet sherry
  • 3 tbsp. butter
  • 1 1/4 tsp. salt
  • 1/4 tsp. fresh ground pepper
  • 6 slices sauteed French bread
  • 6 slices pate de foie gras


Have the fillets trimmed of fat and tied up in a nice shape. Drain and slice the truffles, reserving the liquid. In a small saucepan, combine the Madeira or sweet sherry, truffles and their liquid, and 1 tbsp. of the butter; cook over very low heat while preparing the fillets. Melt the remaining butter in a skillet until it begins to brown. Saute the fillets in it 3 minutes on each side or to desired degree of rareness. Season with the salt & pepper. Cut of the strings. Put a fillet on each slice of sauteed bread, over it a slice of foie gras, and then pour the truffle sauce over it.

Serves 6.

Print this recipe

Submitted 6/13/05.
Source: Complete Round-the-World Meat Cookb
Submitted By: Ruth A. Burbage
Tournedos Rossini