Classical Rossini Filet
- 2 T. olive oil
- 1 medium-sized onion, minced
- 1 medium-sized celery stalk, minced
- 1 large carrot, diced
- 1 t. salt, divided (or to taste)
- About 10 large mushrooms (white or cremini), minced or sliced
- 1-2 handfuls fresh green beans, trimmed, cut in 1-inch pieces
- 2 T. minced garlic
- 1 t. dried or 1 T. fresh oregano or marjoram
- 2-3 stalks ruby chard, chopped (include stems, keep separate)
- 6 cups low-sodium vegetable broth
- 2 small (6-inch) zucchini, diced or sliced
- ½ cup (packed) minced fresh basil leaves
- 1 (15-oz.) can navy or pea beans, thoroughly rinsed, drained
- Freshly ground black pepper, to taste
- Lemon wedges
- Walnut/Parmesan Crisps (recipe follows)
- Walnut/Parmesan Crisps
- ¹/3 cup grated Parmesan
- ¹/3 cup coarsely ground walnuts
- Nonstick spray (canola- or olive-oil based)
1. Slice and remove crust of white loaf; cut each slice to size of filets. Brush bread with butter; finish in saute pan until goldenbrown on each side. Reserve.
2. Season filets with fine sea salt and fresh ground pepper. In large saute pan, cook three minutes or until medium-rare. Rest in warm place.
3. Place whole slices foie gras in saute pan; sear on each side. Remove; retain fat in pan.
4. Thin-slice black truffle.
For Madeira sauce:
1. Deglaze pan used for foie gras with port wine, brandy, Madeira wine and veal stock. Reduce to sauce consistency.
For French green beans:
1. In a saute pan on high heat, add 2 t. of clarified butter; quickly saute green beans. Season to taste.
1. Lay down crouton.
2. Place filet on top.
3. Sauce plate.
4. Put foie gras slice on top of filet; mount black truffle slice.
5. Add French green beans on side.
Reprinted with permission from the American Culinary Federation.