Beef Rossini in Russian Style
4 servings
40 minutes
Beef Rossini in Russian style is an exquisite blend of French classic with Russian notes. The dish's base is tender beef fillet seared to a golden crust, paired with foie gras for a velvety and deep flavor. Baked potatoes infused with thyme and garlic complement the rich texture, while a creamy sauce made from red wine and beef broth completes the composition. This dish highlights the harmony of high gastronomy and home comfort, embodying the culinary art of two cultures. Truffle oil adds a refined aroma, while sour cream provides a slight tanginess, creating a balance of flavors. Perfect for a festive dinner or special occasion, it fills the evening with an atmosphere of luxury and taste enjoyment.
1
Fry the beef in a cast iron skillet, season with salt and pepper. In another cast iron skillet, fry the foie gras.
- Beef tenderloin: 200 g
- Salt: to taste
- Ground black pepper: to taste
- Foie gras: 45 g
2
Place the potatoes on foil with garlic, thyme, and vegetable oil, wrap them, and put in the oven at 180 degrees for fifteen to twenty minutes. Place the fried foie gras in the oven preheated to 180 degrees for three to five minutes.
- Potato: 1 piece
- Garlic: to taste
- Thyme: to taste
- Vegetable oil: 1 tablespoon
3
Roast the fillet, adding garlic and thyme, and place it in the oven for ten to twelve minutes at 180 degrees. After five minutes, open the oven and place a piece of butter on the meat. Then, use a spoon to collect all the juice from the pan and pour it over the meat. Repeat several times, bringing the meat to the desired doneness.
- Beef tenderloin: 200 g
- Garlic: to taste
- Thyme: to taste
- Butter: 20 g
4
Prepare the sauce in parallel. Sauté all meat scraps with garlic and thyme. Add 30 ml of semi-dry or semi-sweet red wine. Sprinkle in 20 g of flour and sauté well. Pour in half a liter of beef broth (or water) and reduce to thickness. Strain.
- Garlic: to taste
- Thyme: to taste
- Dry red wine: 30 ml
- Wheat flour: 20 g
- Beef stock: 500 ml
5
When all parts of the dish are ready, place the meat on a plate, topped with foie gras. Next to it, place a baked potato and a spoon of sour cream. Drizzle the meat with sauce and finish with a splash of truffle oil.
- Foie gras: 45 g
- Potato: 1 piece
- Sour cream: 30 g
- Truffle oil: 1 teaspoon
- Beef tenderloin: 200 g
