Meal from THE DEVIL IN THE WHITE CITY by Erik Larson (Paperback 2004 Edition p. 98):
Filet Mignon à la Rossini; Fond d'Artichaut farci (stuffed artichoke heart); Potatoes à la Duchesse
FILETS MIGNONS À LA ROSSINI
3 tbsp truffle oil (or vegetable oil) + 4 shallots + 1 tbsp flour + 1 cup dry Madeira wine + 1/2 cup concentrated beef stock, fat skimmed off + truffles shaving/slivers + salt and pepper (according to taste)
Cook the filets mignons for 20-25 minutes in a 425°F oven (or more depending on their sizes and the desired on well done you want them).
Meanwhile, peel and chop shallots. Sauté them in 1-2 tbsp of truffle oil in saucepan over low heat. When they are soft, add the flour and the Madeira wine. Mix well and add the beef stock. Stir well and cook until reduced by half (the sauce should be thick enough to coat the back of a spoon).
Remove meat from the oven, and dress it with sauce and truffles shaving/slivers.
POTATOES À LA DUCHESSE
2 pounds potatoes + 2 tablespoons unsalted butter + 3 egg yolks + 1/3 cup heavy cream + salt, pepper, nutmeg (according to taste)
Peel, and cut potatoes in cube. Cook in boiling water.
Drain and mash potatoes. Add other ingredients and mix until well combined.
Place “purée” in a piping bag and pipe on a cookie sheet. Cook at 425 degrees F for 15-20 minutes.