Beef Rossini with Madeira Truffle Jus and Creamed Spinach

February is the month of LOVE and Chef Shaun O'Neale has created the perfect recipe for you to create for your loved one this Valentines Day!  Make the day with a special meal!   You will need your CookCraft 12" Dual Handle Casserole and the 13" French skillet to make this dish.

Beef Rossini w/ Creamed Spinach



Serves 2




 Madeira Truffle Jus


1 tablespoon extra virgin olive oil


2 shallots, minced


3 cloves garlic, minced


1/2 cup Pedro Jiminez Sherry Vinegar


1 1/2 cup Madeira wine


1/2 ounce Perigord black winter truffle, grated


2 cups beef stock


5 tablespoons cold butter


Salt & pepper to taste




Creamed Spinach


1 tablespoon extra virgin olive oil


1 shallot, minced


3 tablespoons unsalted butter


3 tablespoons all purpose flour


1 1/2 cup heavy cream


1/2 cup whole milk


4 packs frozen spinach, thawed and squeezed


1/2 cup parmesan cheese


Salt & pepper to taste




Beef and Foie Gras


2 8 ounce filet mignon


2 tablespoons vegetable oil


4 tablespoon unsalted butter


2 sprigs rosemary


4 sprigs thyme


2 slices grade A foie gras


Salt & pepper to taste






Shaved Perigord black winter truffle


Garlic chive blossoms



 To make the madeira truffle jus: Place the CookCraft 10 inch skillet over medium heat. Add the oil and let heat for 1 minute. Add the shallot, season with salt and pepper and stir often, cook for 3 to 5 minutes or until translucent. Add the garlic and cook for 1 more minute or until fragrant. Pour in the sherry vinegar and let reduce by half. Pour in the madeira wine and add the grated truffle let reduce by half. Add the beef stock and cook until the mixture starts to look like a glaze and is reduce by almost 3/4. Strain the jus and discard the solids, wipe out the pan and return to the stove. Turn the heat to low and add the butter 1 tablespoon at a time and whisk constantly, season with salt and pepper as needed and serve.



 To make the creamed spinach: Pre heat the oven to 400 degrees. Place the CookCraft 12 inch casserole over medium heat. Add the olive oil and let heat. Add the shallots and cook for 3 to 5 minutes or until translucent. Add the butter and let melt completely, add the flour and whisk cook for 2 minutes or until the flour and butter start to thicken. Pour in the heavy cream and the milk and continue to cook until the cream starts to thicken, about 4 to 5 minutes, whisking often. Once thickened add 1/2 of the parmesan cheese and whisk to melt. Add the spinach and season with salt and pepper to taste. Top with the remaining parmesan cheese and bake for about 15 minutes or until the cheese on top starts to brown. Remove and serve immediately.



 To make the filet and the foie gras: 30 minutes before you plan to cook remove the steaks from the fridge and bring to room temp. Season liberally with salt and pepper. Place the CookCraft 13 inch French skillet over high heat and left get hot. Add the oil and heat until just smoking. Place the steaks in the skillet and sear on both sides about 2 minutes per side. Add the herbs and the butter to the pan and baste the stakes for 1 minute. Place the steaks in the 400 degree oven and cook for about 4 minutes or until medium rare. Remove the steaks from the oven and place on a sheet pan with a resting rack, pour the remaining butter and herbs over the steak and let rest for 5 minutes. Wipe out the skillet and place over high heat, once hot add the foie gras and sear on both sides, about 30 seconds per side. Remove and serve.



 To plate: Spoon your sauce in the middle of the plate to create a circle. Place the steak in the middle of the plate. Place th foie gras on top of the steak and shingle the shaved truffle on top of the foie gras. Top with 3 garlic blossoms. Serve the creamed spinach on the side.



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