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Fillet of Beef "Rossini"

This recipe is from _Nico_ by Nico Ladenis.
Kay Hartman

4 140 gram [just under 5 ounces] fillet steaks
Salt and pepper
A knob of butter [Jack used vegetable oil]
300 milliliters [about 1 1/3 cups] Madeira
300 milliliters [about 1 1/3 cups} demi-glace [recipe posted separately]
4 slices truffle, very finely diced
4 small slices foie gras
500 grams [about 1 pound] spinach, cooked [and drained]
8 thin black truffle slices, cooked [I'm not sure what he means by cooked truffle slices. I used them raw.]

Method/Preparation

1. Season the fillet steaks with salt and pepper.

2. Melt the butter [or vegetable oil in our case] in a frying pan and fry the meat on all sides until evenly golden. [We cooked to an internal temperature of 123 degrees F.]

3. Remove the fillets and leave to rest. [We put the fillets on a heated plate and loosely tented the plate with aluminum foil.]

4. Deglaze the pan with Madeira and reduce the liquid to one-third.

5. Add the demi-glace and reduce until you have a nice sauce.

6. Sprinkle in the diced truffles. [We didn't do this because Jack wouldn't want so much truffle.]

7. Fry the foie gras quickly on a hot griddle. [We sauteed the foie gras in a little butter.]

Presentation

1. Place the fillet on top of a disc of spinach in each plate.

2. Then place the foie gras on top of that, topped with 2 slices of truffle.

3. Spoon the Madeira sauce around.