Recipe from our chefs – Rossini-style beef with black truffle mash
Connoisseurs will love this Rossini-style fillet of beef from Le Grill at the Hôtel de Paris Monte-Carlo: powerful flavours, with a black truffle mash.
Ingredients for 4 people
4 beef fillets – around 150 g per person
4 foie gras escalopes
4 slices sandwich bread
300 g button mushrooms
50 ml port or Madeira
50 g preserved truffle
700 g mashed potatoes
70 g butter
50 ml pouring cream
50 ml milk
1 packet of crisps
Peel the potatoes and boil in salted water. Once tender, pass them through a ricer. Warm the milk and cream then add to the mixture. Gradually incorporate the butter. Add 20 g of grated truffle and set aside.
While the mash is cooking, peel and clean the mushrooms, cut into quarters and sauté. Add 20 g of grated truffle, port, and the juices from the truffle jar or can. Reduce, and add a knob of butter to finish.
Toast the slices of bread under a salamander or in a toaster until golden.
Pan-fry the beef to the desired doneness, and finish in a 180 °C oven if required. Leave the meat to rest on a wire rack. Meanwhile, fry the escalopes in a dry pan: the foie gras is done once heated all the way through.
Reheat everything: the beef in the oven, the mash, and the garnish.
Plate the beef, bread and foie gras, and top with shavings of fresh truffle. Surround with a drizzle of the mushroom and truffle sauce. Quenelle the mash and add to the plate with a few crisps.