Instructions: Season the fillet steak with salt and pepper.

Melt the butter in a frying pan and fry the meat on all sides until evenly golden.

Remove the fillets and leave to rest.

Deglaze the pan with the madeira and reduce the liquid to one third.

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

Sprinkle in the diced truffles.

Fry the foie gras quickly on a hot griddle.

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

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

Spoon the madeira sauce around.

Place a small potato galette on the side.

Gioacchino Rossini is my favourite composer but he was equally famous as a lover of good food. There are a number of dishes named after him most of which include truffles and foie gras. The most famous is of course Tournedos Rossini which is basically a fillet served with a slice of foie gras and some truffles sitting on a crouton and served with a madeira sauce. We do not serve the fillet on a crouton but on a little pile of spinach with a potato galette on the side.

Serves 4

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