Chateaubriand Rossini

Method

1. Pat the beef tenderloin dry and season it on all sides before letting it rest at room temperature for 10 minutes during prep.
2. Melt 1 tablespoon of butter in a heavy skillet over high heat and sear the beef tenderloin for 3 to 4 minutes per side until a deep mahogany crust forms, then set aside to rest.
3. In the same skillet, melt the remaining tablespoon of butter over medium-high heat and sear the goose liver slices for 1 to 2 minutes per side until golden on the outside and just rosy within.
4. Deglaze the skillet with the madeira sauce, scraping up all the fond, and reduce for 1 minute until the sauce is glossy and slightly thickened.
5. Slice the beef tenderloin and arrange it on warmed plates, then crown each portion with seared goose liver and shave the truffle generously over the top.
6. Spoon the reduced madeira sauce over the assembled dish and serve immediately.