Center-cut Tenderloin Steaks with Truffles and Foie Gras

I serve this dish once every few years, only to very good friends and during the holidays, when I can better justify its wanton excess. It’s a dish that nouvelle cuisine chefs used to make fun of for being old-fashioned, pretentious, and excessive. Well, give me a little pretense and excess anytime, because tournedos Rossini is a marvelous thing and makes a glorious main course for a luxurious dinner. Because it’s so very rich, you can get by serving relatively small portions. Still, be pre