Steak Rossini with Pommes Soufflées

Credit: Didier Loire
4
Ingredients (2 people)

Foie Gras

  • the larger lobe of a duck foie gras

Sautéed Black Truffles

Pommes Soufflées

  • 5 quarts oil (for deep frying) (5 liters)
  • 4 1/2 pounds potatoes (2 kg)

Truffle Butter and Toasted Bread

  • 1 3/4 ounces whipped lightly salted butter (50 g)
  • 1 ounce chopped truffles (30 g)
  • 2 teaspoons truffle oil (1 cl)
  • 2 small baguettes

Instructions

Step 1: Prime Rib

Cut away the steak from the bone, trimming any fatty outer portions as well as the larger nerves.

In a sauté pan, sear the meat in grapeseed oil, being careful not to overcook it. Once the first side seared, turn the steak over. As soon as the meat begins to be seared on the second side, add the butter and the trimmings. Cook slowly, basting the meat regularly.

When the meat is cooked—it is recommended to serve it rare—place it on a cooling rack set on a plate. Set the steak aside in a warm place, covered with a piece of aluminum foil.

Step 2: Foie Gras

Remove the gall, nerves and any bloody parts from the foie gras. Eliminate the thin parts at each end, as they would dry out while cooking.

Season the foie gras and begin cooking it in a cold, cast-iron pot placed in a 395°F (200°C) oven. Brown on all sides and finish cooking it covered with a piece of aluminum foil.

Remove the foie gras and cover it with plastic wrap.

Step 3: Rich Beef Jus

Cut the oxtail into sections and remove the fat. Remove any nerves from the rib ends and slice into large chunks.

Caramelize the meat in some olive oil in a pot, then roast it in a 320°F (160°C) oven so that the cooking juices caramelize in the bottom of the pot.

Next, add the skimmed beef jus, and continue cooking the meat at 212°F (100°C) for 4 hours, turning the pieces of meat regularly.

Filter this rich jus.

Step 4: Sautéed Black Truffles

Wash the truffles with a nail brush, then peel evenly with a fine bladed paring knife.

Put the peelings aside for a separate recipe, notably for making truffle juice.

Cut the truffles into thick slices, keeping one piece raw to grate.

Chop the scallions into thin rounds.

Sweat the truffle slices in frothy butter. Add the scallion slices and sweat lightly. Deglaze with the Madeira wine and reduce by half. Pour in enough chicken jus to cover the ingredients. Cover the pot and stew for around 10 minutes.

Add the rest of the butter and the truffle juice. Check the seasoning and simmer for 5 minutes. Bring to the desired consistency. Season with a dash of truffle oil and season with freshly ground pepper.

Place in a cassolette for serving.

Step 5: Pommes Soufflées

Shape the potatoes into ovals, then cut into very even slices approximately 1/6 inch thick (3 mm) and dry on a dishtowel to eliminate any moisture.

Heat a first deep fryer to 250°F (120°C) and a second to around 340°F (170°C).

Plunge the potatoes into the first deep fryer and bring up the heat quickly to maintain the initial temperature as much as possible. Keep the potatoes from sticking by swirling them.

As soon as small bubbles begin to appear on the potatoes, check to see if they are done and plunge into the hotter deep fryer. This will cause the potatoes to puff up, an effect that happens thanks to the thermal shock resulting from the difference in temperature between the two deep fryers.

Make sure not to dry the potatoes out in the second fryer. Drain them and set them aside.

Just before serving, plunge the potatoes into the 340°F (170°C) deep fryer and let them dry out. Drain on a dishtowel and season with salt. Present in a folded napkin.

Step 6: Truffle Butter and Toasted Bread

Blend the creamed butter with the chopped truffle, the truffle oil and some ground pepper. Present in a butter dish.

Slice the small baguettes in two and toast. Serve separately in a folded napkin.

Step 7: Plating

Present the steak on a sterling silver platter. Glaze it with 3 teaspoons (1.5 cl) of jus, and season the foie gras and the beef with fleur de sel and coarsely ground black pepper.

Slice in front of the guests, serving the rest of the accompanying dishes separately.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits