Dourthe Chef Frédéric Bozzo suggests a classic dish just perfect for special Christmas and New Year celebrations. Simple and refined, this sumptuous recipe for steak and foie gras will leave your guests clamouring for more.

This famous namesake dish is a tribute to Italian composer Gioachino Rossini, creator of several famous operas including the Barber of Seville and William Tell. A serious gastronome and bon vivant, he may also have created this famous recipe.

Preparation time : 2hrs



  • 640g beef tenderloin cut into 4 steaks (160 g per person)
  • 1 whole duck foie gras (cut into 4 thin cutlets
  • 2 shallots
  • 36cL veal stock
  • Olive oil
  • 24cL white wine
  • Salt, pepper
  • Flour
  • 60g butter
  • Truffle shavings (fresh, frozen or preserved)

Preparing the sauce

Chop the shallots finely and soften in a frying pan with a dash of olive oil. Deglaze the pan with the white wine, then add the veal stock and reduce.


Set out the four foie gras cutlets and dust sparingly with flour.
In a very hot frying pan, brown gently until golden. Set aside and keep hot.
Cook the steaks to the required cuisson. Season with salt and pepper, then set aside and keep hot.

Finishing the sauce

Add the truffle shavings and stir the sauce vigorously with butter until smooth and glossy. The sauce should be quite thick.

To serve

Place the steak on a large plate with the foie gras placed on top and pour on the sauce. Garnish with a truffle shaving and a sprig of chervil.

Next recipe : Poached Loupiac pear and citrus zest…

(Crédits photos :

Top Tips from the Chef

Prepare the sauce the night before, add the butter and heat through and just before serving add the truffle shavings to harness the aromas.

for this recipe
Château Belgrave
Château Belgrave

The depth and structure of a Chateau Belgrave, Grand Cru Classe 1855, would make the perfect pairing for this dish. The concentrated and silky palate would be the perfect foil to the robust flavours of the beef and truffle in this superb festive dish.

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