Tournedos rossini with figs

1. Flour the slices of foie gras. Wash and gently dry the figs. Cut 4 of them into wedges and set aside. Roughly chop the rest.

2. Melt half the butter in a saucepan. Add the figs, cognac, orange juice and 1 star anise. Cook for 10 minutes over low heat, stirring constantly. Remove the star anise and mix the sauce till smooth. Keep the sauce on a bain-marie.

3. Bring the cream to a boil. As soon as it starts boiling, remove from heat, season with salt and pepper. Add the second star anise, cover and let infuse.

4. Melt the remaining butter in a large skillet. Sear the tournedos for 3 minutes on each side (for rare doneness) or 4 or 5 minutes (for medium doneness). In another pan, cook the foie gras for 1 minute on each side, then place them on paper towels.

5. Arrange the tournedos on plates. Place the slices of foie gras on top, drizzle lightly with cream and some fig sauce. Garnish with fig wedges and serve immediately.

Photo credit: Sucré Salé