Recipe Rossini beef gratin potatoes with truffle

The Bistrot de la Pastière, a restaurant in Châteauneuf-de-Gadagne invites you to try a simple recipe, for the holidays, with the black diamond of the Vaucluse: the truffle.

For 2 people:

  • 180 g of beef tenderloin per person (or steak)
  • 2 foie gras escalopes, 60 g each
  • 2 tsp of broken truffle (delicatessen)
  • 200 ml of liquid cream
  • 50 g butter
  • 500 g of beef trimming
  • 400 g of Agria or Amandine potatoes
  • 1 carrot
  • 1 small onion
  • 1 bouquet garni
  • 100 ml of red wine
  • 1 small handful of mustard sprouts (salad)

The juice:

In a hot saucepan put the beef trimmings and sear them well.
Then sweat while salting the sliced carrot and onion, deglaze with red wine, bring to a boil and ignite the alcohol and reduce to low heat.
Once the wine juice has reduced, moisten with water with the bouquet garni and reduce by ¾.
When serving the sauce, add a teaspoon of broken truffle, salt and pepper.

The gratin:

Peel the potatoes and then cut them very finely with a mandolin or a knife.
In a gratin dish, place the potato slices flat
In a bowl mix the cream, the broken truffle salt and pepper.
Then successively make layers of potatoes and cream.
Finally add 2 hazelnuts of butter to the gratin.
Bake at 160° for 1.5 hours covered with aluminum.

The beef:

Salt and pepper the beef tenderloin
In a hot frying pan put a drizzle of olive oil and place the beef tenderloin on it.
Cook it over medium heat plus 1min30 on each side for a rare cooking.
Cook the salted and peppered foie gras escalope when preparing the plate.


On a plate place a portion of gratin in the middle, place the beef tenderloin on the gratin, drizzle the tenderloin and gratin with your meat juice, finally put the foie gras and young inches of mustard as a condiment.

Discover the world of the black truffle of Vaucluse in the following article: The black winter truffle.

The Bistrot of La Pastière
5 Place de la Pastière, 84470 Châteauneuf-de-Gadagne
04 90 22 40 95

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