When we talk about classic French haute cuisine, one dish that shines as the epitome of refinement and indulgence is Filet de bœuf Rossini. This luxurious preparation is named after the 19th-century Italian composer Gioachino Rossini, who was not only a musical genius but also a passionate gourmet. It is said that Rossini’s love for extravagant food inspired chefs to dedicate this decadent creation to him.

A perfect Filet Rossini combines the tenderness of beef fillet, the richness of foie gras, the earthy elegance of truffle, and a glossy Madeira or port wine sauce. Served traditionally with pommes purée or sautéed vegetables, it’s a dish that celebrates both artistry and indulgence.

Ingredients

For 2 servings of Filet de bœuf Rossini:

Main Components:

2 beef fillet steaks (around 180–200 g each, cut about 4–5 cm thick)

2 slices of fresh foie gras (about 40–50 g each)

2 slices of brioche or pain de mie (lightly toasted)

20–30 g black truffle (thinly sliced or shaved, optional but authentic)

2 tbsp butter

1 tbsp olive oil

Salt and freshly ground black pepper

For the Sauce (Madeira or Port Reduction):

200 ml Madeira wine (or port wine if preferred)

100 ml veal or beef stock (preferably homemade)

1 shallot, finely chopped

1 tbsp butter (cold, for finishing)

Step-by-Step Preparation

1. Preparing the Sauce

In a small saucepan, melt a little butter and sauté the shallots until translucent.

Add the Madeira (or port wine) and let it reduce by half over medium heat.

Add the veal stock and continue simmering until the sauce thickens slightly.

Strain the sauce to remove the shallots.

Just before serving, whisk in a knob of cold butter to give the sauce a silky shine.

2. Preparing the Beef Fillet

Take the beef fillets out of the fridge 30 minutes before cooking to bring them to room temperature.

Season generously with salt and freshly ground black pepper.

Heat olive oil and butter in a heavy skillet over medium-high heat.

Sear the fillets for about 3–4 minutes per side (for medium-rare), adjusting according to your preferred doneness.

Remove from the pan and let the meat rest, lightly covered, for 5 minutes.

3. Cooking the Foie Gras

Season the foie gras slices with a little salt and pepper.

Heat a dry non-stick pan until very hot (no oil or butter needed).

Sear the foie gras quickly, about 30–40 seconds per side, until golden and caramelized.

Place the foie gras on paper towels to drain excess fat.

4. Assembling the Dish

Place a toasted brioche slice on each plate.

Set the beef fillet on top.

Add the seared foie gras slice over the beef.

Drizzle with the rich Madeira sauce.

Garnish with shaved truffle for the authentic Rossini finish.

Serving Suggestions

Traditionally paired with pommes purée (creamy mashed potatoes) or gratin dauphinois.

A side of glazed baby vegetables (carrots, asparagus, or green beans) balances the richness.

For wine pairing, a Bordeaux red (such as Pauillac or Saint-Émilion) or a Burgundy Pinot Noir makes the perfect accompaniment.

Chef’s Tips for Perfection

Meat Quality: Always choose high-quality beef fillet; its tenderness is the foundation of the dish.

Foie Gras Trick: Work quickly when searing foie gras, as it can melt away if overcooked.

Brioche vs. Bread: Using buttery brioche enhances the luxurious profile, but a well-toasted country bread works too.

Sauce Depth: For extra depth, add a splash of cognac before the wine reduction.

Truffle Note: If fresh truffles are not available, a drizzle of good-quality truffle oil can add aroma.

A Symphony on the Plate

Much like Rossini’s music, this dish is about harmony and drama – a balance of rich flavors, textures, and presentation. Filet de bœuf Rossini is not an everyday recipe but rather a special indulgence reserved for celebratory moments. If you want to recreate the magic of a fine French restaurant at home, this is the dish to prepare.