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Rossini fillet

The story about the origin of the Rossini fillet recipe has several versions: there are those who say that it was a tribute from a chef to his friend, the Italian composer and lover of good food, Gioacchino Rossini.
Another version states that it was Rossini himself who invented it in order to combine French and Italian cuisine.
Today we decided to prepare it without the fat notes of foie gras but letting the truffle and the Madeira sauce do the melody of the dish!
Prep Time30 mins
Servings: 2

Ingredients

  • 2 Beef fillets
  • enough chard
  • enough madeira
  • enough salt
  • enough pepper
  • 1 butter with black Summer truffle
  • black Winter truffle

Instructions

  • We cut the fillet (it must be very thick) so as to obtain a circular shape; tie it with kitchen string so as not to lose its shape during cooking.
  • Scaldate del burro al tartufo nero in una padella e cuocete a fuoco vivo il filetto per due minuti per lato, in maniera tale da sigillare tutti i lati. Se preferite una cottura uniforme e non al sangue, vi suggeriamo di continuare la cottura del filetto in forno a 180 gradi per circa 5 minuti. Nella padella su cui avete cotto il filetto facciamo la riduzione di Madeira con il fondo di cottura.
  • In another pan, quickly fry the chard leaves with black truffle butter.
    Serve starting with the chard, place the meat on it; salt and pepper the fillet. A few drops of our reduction and we conclude with fresh black truffle slices. If you want you can replace the fresh black truffle with black summer truffle slices preserved in sunflower oil, easier to use and available in the shops of La Bottega del Tartufo.