Tournedos Rossini

Clean the beef tenderloin: pull and cut away the excess fat, sinew and connective tissue (the chain) on the outside; remove and save the two flaps at one end.

On the underside, cut away the flaps of meat and fat with the knife held flat in long smooth slices.

Flip it, find an edge of the silver skin, slide the tip of a utility knife under it and cut it away in long thin strips.

Trim both ends to get the chateaubriand cut; tie with butcher's twine before or after cutting into four to five filet mignons. Larger scraps can be reconstituted into a roast with twine or meat glue; tips saved for tartare; chain scraps go to the beef stock.

Chop carrots and onions; make a bouquet garni of leek and fresh thyme tied with butcher's twine.

In a large pot, sear the meat scraps on all sides in a generous drizzle of grapeseed oil, add a cup of water and cook 20 minutes.

Meanwhile sweat the carrots and onions in butter for about 10 minutes, then cover and cook slowly in the oven 60 minutes to a compote.

Pass the meat through a chinois, discard the fat, return the meat to the pot. Add four liters of water, the bouquet garni and the cooked vegetables, bring to a boil and cook four hours on medium-high heat.

Leave the foie gras out about an hour, separate the lobe into two portions, remove the visible veins, refrigerate, then cut into thick slices.

Set aside the black truffle: peelings to be chopped and cooked for the plate, slices for garnish.

Sieve the beef stock and cook two more hours on medium-high heat; cool and refrigerate overnight.

Lift off the hardened fat with a spoon and reheat the stock slowly. Meanwhile mince the shallots and reduce them in Madeira wine.

Slice the Pullman bread, cut into rounds (said as '3.2 x 8 cm diameter round') and toast in grapeseed oil.

Sweat the chopped truffle peelings in butter with a dash of truffle oil, then deglaze with Madeira wine and chicken stock. Do the same with the truffle slices. Set the peelings and the slices aside separately.

Clean the pan with some of the beef stock, add the shallot and Madeira reduction to the stock, cook an hour and sieve to make the Madeira sauce.

Freeze the foie gras slices about 10 minutes, then sear in a hot frying pan with no added fat, 30 seconds on each side. Save the rendered fat.

Leave the filet mignon out an hour before cooking, salt generously on all sides, sear in a drizzle of grapeseed oil on high heat three minutes each side, and sear the edges briefly.

Reduce the heat to low and baste the meat in butter, crushed garlic and thyme for a few more minutes; take off the heat and rest.

Add the bits left in the pan to the Madeira sauce and finish it with the slurry. Rewarm everything in the pan the foie gras was cooked in.

On a warm plate, spread some truffle peelings mixture, then the toasted bread, the tournedos, truffle slices, foie gras and Madeira sauce.