Sign up for our newswire newsletter


The Driskill Grill Tournedos Rossini

Photo of The Driskill Grill Tournedos Rossini.

The Driskill Grill Tournedos Rossini
Servings: 6 

Photo of The Driskill chef Mark Dayanandan.
Mark Dayanandan


  • 12 pieces duck fat rosti potatoes
  • 6 each 6 oz. filet mignon
  • 6 2 oz. foie gras du canard 
  • 12 oz. truffled Madeira sauce
  • 12 oz. baby spinach 

Ingredients for Duck Fat Rosti

  • 6 Idaho potatoes, peeled
  • 2 oz. AP flour
  • 4 oz. rendered duck fat
  • Salt and pepper, garlic powder to taste


  • Shred potatoes into ice-cold salted water and soak for 5 minutes.
  • Squeeze potatoes as dry as you can by hand and in a clean bowl add duck fat.
  • Add flour and season.
  • Place in a vacuum seal, bag roll out flat and seal.
  • Steam at 176 degrees for 4 hours.
  • Cool overnight.
  • Remove from bag and cut to portion size. About ½ inch square and 3 inches long.
  • Reserve till needed.

[Related: How an Old School Chef Is Reinvigorating Austin Icon The Driskill]

Truffled Madeira Sauce

  • 1 each chopped shallot
  • 8 pieces crushed black pepper
  • 4 oz Madeira wine
  • 1 oz. soft butter
  • 12 oz. demi glaze


  • Sweat shallots in butter until translucent.
  • Add peppercorns and Madeira and reduce by 2/3rds.
  • Add Demi glaze and reduce to approximately 9 oz.
  • Taste and adjust seasoning.
  • Strain and keep warm.

To Complete All Items

  • Season and sear off filet steak and cook to preferred doneness.
  • Sauté baby spinach in olive oil till wilted; season with salt and pepper.
  • Squeeze out excess liquid and keep warm.
  • Score foie gras and sear both sides, insuring it is warm throughout.
  • Deep fry rosti potatoes finish with salt and pepper.

To Plate

  • Place two rosti in the center of each plate.
  • Top with spinach and then the filet.
  • Garnish top of filet with foie gras and pour sauce over top of this.