The Driskill Grill Tournedos Rossini
Servings: 6
Ingredients
- 12 pieces duck fat rosti potatoes
- 6 each 6 oz. filet mignon
- 6 2 oz. foie gras du canard
- 12 oz. truffled Madeira sauce
- 12 oz. baby spinach
Ingredients for Duck Fat Rosti
- 6 Idaho potatoes, peeled
- 2 oz. AP flour
- 4 oz. rendered duck fat
- Salt and pepper, garlic powder to taste
Instructions
- Shred potatoes into ice-cold salted water and soak for 5 minutes.
- Squeeze potatoes as dry as you can by hand and in a clean bowl add duck fat.
- Add flour and season.
- Place in a vacuum seal, bag roll out flat and seal.
- Steam at 176 degrees for 4 hours.
- Cool overnight.
- Remove from bag and cut to portion size. About ½ inch square and 3 inches long.
- Reserve till needed.
[Related: How an Old School Chef Is Reinvigorating Austin Icon The Driskill]
Truffled Madeira Sauce
- 1 each chopped shallot
- 8 pieces crushed black pepper
- 4 oz Madeira wine
- 1 oz. soft butter
- 12 oz. demi glaze
Instructions
- Sweat shallots in butter until translucent.
- Add peppercorns and Madeira and reduce by 2/3rds.
- Add Demi glaze and reduce to approximately 9 oz.
- Taste and adjust seasoning.
- Strain and keep warm.
To Complete All Items
- Season and sear off filet steak and cook to preferred doneness.
- Sauté baby spinach in olive oil till wilted; season with salt and pepper.
- Squeeze out excess liquid and keep warm.
- Score foie gras and sear both sides, insuring it is warm throughout.
- Deep fry rosti potatoes finish with salt and pepper.
To Plate
- Place two rosti in the center of each plate.
- Top with spinach and then the filet.
- Garnish top of filet with foie gras and pour sauce over top of this.
