Buy all ingredients right below the recipe
STEAK AND BASE
- 4 beef tenderloin steaks, each weighing 200 g 20 g butter 6 tablespoons vegetable oil freshly ground pepper salt
- 20 g butter (also used in the sauce)
- 6 tablespoons vegetable oil
- freshly ground pepper (also used in the sauce and for finishing)
- salt (also used in the sauce and for finishing)
MADEIRA SAUCE
- 300 ml Madeira wine (can be replaced with Port wine)
- 150 ml demi-glace 100 g peeled shallots 100 g mushrooms 60 g chilled butter freshly ground pepper salt
- 100 g peeled shallots
- 100 g mushrooms
FOR FINISHING
- 4 slices of black truffle for garnish
- 4 slices of duck foie gras, 50 g each
WINE PAIRING
- For beef, choose a full-bodied, dry, red wine with more pronounced tannins.
MADEIRA SAUCE PROCEDURE
- 1Finely chop the shallots and mushrooms.
- 2In a saucepan over medium heat, melt one-third of the butter until foamy. Add the shallots and sauté, stirring constantly, until translucent. Add the mushrooms and sauté, stirring occasionally, for 2 minutes.
- 3Pour in the Madeira and demi-glace, bring to a boil, reduce heat to one-third, and simmer, stirring occasionally, until reduced to one-third of its original volume. Remove from heat.
- 4Strain the sauce through a fine sieve into a clean saucepan and stir in the remaining chilled butter. Season with salt and pepper and mix.
STEAK PROCEDURE
- 1Let the meat rest at room temperature for 1 hour. Then season it on all sides with salt and freshly ground pepper. Pour 2 tablespoons of oil onto a large plate and carefully coat the meat on all sides.
- 2Preheat the oven to 160 °C.
- 3Heat a pan over medium heat. Once it starts smoking, pour in 1 tablespoon of oil and spread it across the bottom of the pan with a swirling motion.
- 4Place the meat in the pan, cut-side down first, ensuring the individual steaks do not touch. Sear for 1.5 minutes, then carefully flip to the other side. Sear for another 1.5 minutes. Do not move the meat during searing!!!
- 5Add 1 tablespoon of oil and sear all sides of the steaks until browned. Sear for 30 seconds, then turn the steak.
- 6Place the seared steaks on a baking sheet. Insert a thermometer into one steak so that the tip reaches exactly the center of the meat. The steaks must not touch.
- 7Bake in the preheated oven for approximately 8 minutes, or until the thermometer shows an internal meat temperature of 51 °C. Remove the meat from the oven, place a quarter of the butter on each steak, and let it rest in a warm (not hot) place for 8 minutes. Ideally, the internal temperature of the meat should reach 58 °C.
- 8While the meat is resting, briefly warm the pepper sauce and heat the plates in the oven, or for 1 minute at maximum power in the microwave.
- 9Then turn the steaks in the melted butter.
FINISHING PROCEDURE
- 1Sear the duck liver dry on both sides in a heated pan until golden. Season with salt and pepper and set aside.
- 2Pour the warmed sauce onto a plate. Place the cooked meat on top, then a slice of duck liver, and garnish with a truffle shaving. Serve the remaining sauce separately in a gravy boat.
Tip
If you want the steak less or more done, shorten or lengthen the cooking time in the oven by 2 minutes. However, the meat must always rest afterwards (see above).
This dish is often served on a slice of toast cut to the same diameter as the steak. The bread is first toasted in a pan with butter. The steak, foie gras, and a slice of truffle are then placed on top. The steak is partially drizzled with sauce.
You can also use canned truffle, which is cheaper.
For preparation, you will need an oven-safe probe thermometer, a heavy cast iron or iron pan, or a pan with a sandwich bottom Ø 28 cm. And kitchen tongs for turning the steaks.
Roman Vaněk
Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef