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.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

Season the beef medallions generously with salt and freshly ground black pepper on all sides.

Step 2

Heat 2 tablespoons of unsalted butter and 2 tablespoons of olive oil in a large skillet over medium-high heat.

Step 3

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.

Step 4

In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of unsalted butter.

Step 5

Add the diced shallots and sauté for 2-3 minutes until softened and fragrant.

Step 6

Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until the mushrooms release their liquid and are golden brown.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

To assemble, place each beef medallion on a plate. Top each with a slice of seared foie gras.

Step 11

Spoon the creamy mushroom and Madeira sauce generously over the beef and foie gras.

Step 12

If using, arrange thin slices of black truffle on top for an indulgent garnish.

Step 13

Sprinkle with chopped parsley for a touch of color and serve immediately.

Nutrition Facts

Serving size	1768.1 grams (1768.1g)

Amount per serving	% Daily Value*
Calories	4207

Total Fat 337.90g	433%
Saturated Fat 146.30g	732%
Polyunsaturated Fat 2.70g
Cholesterol 1994mg	665%
Sodium 3577mg	156%
Total Carbohydrate 38.30g	14%
Dietary Fiber 5.10g	18%
Total Sugars 18.80g
Protein 184.30g	369%

Vitamin D 0IU	0%
Calcium 135mg	10%
Iron 42mg	233%
Potassium 3838mg	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.

Source of Calories

Fat: 77.4%

Protein: 18.8%

Carbs: 3.9%