Steak Rossini with Pommes Soufflées

Credit: Didier Loire
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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


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.

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

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