Tournedos Charlemagne
Elevate your next dinner party with Tournedos Charlemagne, a luxurious French-inspired dish that combines tender beef medallions, seared foie gras, and a velvety Madeira mushroom sauce. This sophisticated recipe takes classic flavors to new heights with the optional addition of thinly sliced black truffles for an extra touch of indulgence. Perfectly seared beef tenderloin is crowned with golden foie gras, then draped in a sauce made from earthy mushrooms, fragrant shallots, and rich heavy cream. The aromatic Madeira wine adds depth and elegance, making this a memorable centerpiece for any special occasion. Ready in under an hour, this gourmet masterpiece will impress even the most discerning palates.
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Recipe Information
Ingredients
- 4 medallions (about 6 ounces each) Beef tenderloin (center-cut, trimmed)
- 1 teaspoon Salt
- 1 teaspoon Freshly ground black pepper
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 4 slices Foie gras
- 1 small, thinly sliced Black truffle (optional, fresh or canned)
- 2 small (finely diced) Shallots
- 8 ounces (sliced thinly) Button mushrooms
- 1 cup Madeira wine
- 1 cup Heavy cream
- 2 tablespoons (chopped, optional) Fresh parsley (for garnish)
Instructions
Season the beef medallions generously with salt and freshly ground black pepper on all sides.
Heat 2 tablespoons of unsalted butter and 2 tablespoons of olive oil in a large skillet over medium-high heat.
Sear the beef medallions for 3-4 minutes on each side, until the exterior is golden brown and the internal temperature reaches your desired level of doneness (135°F for medium-rare). Remove the medallions from the skillet and set aside to rest, tented with foil.
In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of unsalted butter.
Add the diced shallots and sauté for 2-3 minutes until softened and fragrant.
Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until the mushrooms release their liquid and are golden brown.
Deglaze the skillet by pouring in the Madeira wine. Stir, scraping up the browned bits from the bottom of the pan. Let the wine reduce by half, about 4-5 minutes.
Slowly stir in the heavy cream and simmer for 3-4 minutes, allowing the sauce to thicken slightly. Taste and adjust seasoning as needed with additional salt and pepper.
In a separate small nonstick skillet over medium heat, quickly sear the foie gras slices for 30-60 seconds on each side until lightly golden. Remove from heat and set aside.
To assemble, place each beef medallion on a plate. Top each with a slice of seared foie gras.
Spoon the creamy mushroom and Madeira sauce generously over the beef and foie gras.
If using, arrange thin slices of black truffle on top for an indulgent garnish.
Sprinkle with chopped parsley for a touch of color and serve immediately.
Nutrition Facts
Calories |
4207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 337.9 g | 433% | |
| Saturated Fat | 146.3 g | 732% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1994 mg | 665% | |
| Sodium | 3577 mg | 156% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 18.8 g | ||
| Protein | 184.3 g | 369% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 42.0 mg | 233% | |
| Potassium | 3838 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
