Chef Angie Mar of Le B. in New York’s West Village is paying homage to a bygone era of New York City dining with her sumptuous Steak Rossini, which features a seared filet mignon topped with foie gras and a black truffle-infused sauce.
The dish is inspired by the city’s go-go ’80s and ’90s, when French fare was still king and the filet mignon was a beloved cut of beef. Mar, however, is using Miyazaki A5 Wagyu, which has rich marbling of intramuscular fat that American Angus can’t match.
In a recent episode of Culinary Masters, Mar took Robb Report’s culinary editor Jeremy Repanich behind the scenes on how this dish is made. She shared the inspiration behind it’s creation, from sourcing just the right variety of beef to finishing with a flaming Madeira sauce.
The result is a dish that’s rich, unctuous, umami-laden, and heightened by the slightly sweet sauce. It’s a dish that’s sure to impress even the most discerning palate.