Wagyu beef tenderloin « Rossini » style (with foie gras)

Wagyu beef tenderloin « Rossini » style (with foie gras)

Beef tenderloin is one of the best cuts of beef there can be. It’s tender, juicy and can be cooked in many different ways. Here at Secrets Fine Food, we really love our wagyu beef tenderloin and we have an easy recipe you could never forget.


For 4 people

- 600 grams of wagyu beef tenderloin

- 300 grams of duck foie gras

- 2 or 3 shallots

- herbs (thyme, rosemary, tarragon)

- beef or vegetable broth

- cooking oil


1- Pour some olive oil in an oven dish and place your beef tenderloin on top. Sprinkle some of the herbs and put it in a hot oven (200°C)

2- Let cook for 10 minutes, turn the beef tenderloin and let cook for 10 more minutes. Add the peeled shallots around the beef tenderloin and let them caramelize. Add the broth.

3- Take out the beef tenderloin and wrap it in foil paper so that the juices settle and let rest for 10 minutes.

4- Cut the meat in 1,5 cm slices and add salt and pepper to each one of them.

5- Slice the foie gras and put it on top of the beef tenderloins in your serving plate.

The finishing touch : put your serving plates in the oven (turned off but still warm) for 5 minutes so that the foie gras can start to melt.

Enjoy !

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