Savouring tastes

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 
  • Salt, pepper 


  • 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. 
Hôtel de Paris - Restaurant - Le Grill - Chef Exécutif - Franck Cerutti
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