Wagyu A5 Striploin Rossini with Périgord Truffle, Madeira Jus, and Infused Foie Gras Butter

Wagyu A5 Striploin Rossini with Périgord Truffle, Madeira Jus, and Infused Foie Gras Butter

This is the apex predator of steak dishes. A single, perfectly centered slice of Japanese A5 Wagyu striploin is seared just enough to form a mahogany crust while the interior remains cool, ruby-red, and impossibly marbled. It is crowned with a thick slab of seared foie gras that has been infused for seven days with cannabis, then glazed under the broiler until lacquered. A mirror of reduced Madeira and truffle jus is poured tableside, and the plate is finished with a snowfall of fresh Périgord black truffle shaved at the very last second. Excess is the entire point.

Serves 8 generous portions  
Active time: 2½ hours | Total time: 8 days plus seasoning  
Dosage: exactly 15 mg THC per portion (120 mg total in the entire dish)

Infusion (begin 8–10 days ahead)

Decarboxylation  
3.5 g cannabis flower testing 22 % THC  
Grind medium-fine, spread on parchment, bake in cold oven set to 240 °F for exactly 40 minutes. Cool completely in turned-off oven.

Infused foie gras butter (yields ≈ 480 g containing exactly 120 mg usable THC)  
600 g Grade-A duck foie gras, deveined and cut into large cubes  
500 g highest-quality cultured butter  
3.5 g fully decarbed cannabis  
1 tsp sunflower lecithin granules  
30 g fresh Périgord black truffle, finely chopped (reserve truffle for finishing if desired)

Place foie gras, butter, lecithin, and decarbed cannabis in a large vacuum bag. Seal and submerge in 158 °F / 70 °C water bath for 4 hours, massaging bag every 30 minutes. Strain hot through a tamis, pressing gently. Stir in chopped truffle. Pour into a container, cool, then refrigerate 7 days to meld flavors. The butter will be deep mahogany-flecked with truffle and faintly green-tinged.

Ingredients

For the steaks  
8 center-cut Japanese A5 Wagyu striploins (150–160 g each, ≈ 3 cm thick), held at 34 °F until cooking  
Flaky sea salt

For the foie gras  
480 g infused foie gras butter (from above), formed into a 2 cm-thick slab and frozen solid, then cut into 8 perfect rectangles (60 g each)

For the Madeira-truffle jus  
1 L best-quality veal stock  
500 ml aged Madeira  
100 g fresh black truffle trimmings and peelings  
2 shallots, sliced  
1 sprig thyme

For finishing  
100 g fresh Périgord black truffle for shaving tableside  
Fleur de sel  
Optional: tiny toasted brioche croutons

Method

Make the jus: reduce Madeira with shallots, thyme, and truffle trimmings by 80 %. Add veal stock, reduce slowly to 400 ml. Strain through coffee filter. Keep warm.

One hour before service, remove steaks from refrigerator. Season aggressively with flaky salt.

Heat a carbon-steel or cast-iron pan until smoking. Sear steaks 45 seconds per side for perfect rare (internal 75–78 °F / 24–26 °C). Rest on a rack 8 minutes.

While steaks rest, heat a non-stick pan blazing hot. Sear foie gras rectangles 8–10 seconds per side until deep golden and just beginning to melt. Drain briefly on paper.

Place one rested steak in the center of each warmed plate. Crown with a hot seared foie gras rectangle. Flash under a very hot salamander or broiler for 5–7 seconds until the foie gras glazes.

Pool 40–50 ml hot Madeira-truffle jus around each steak. Shave an obscene quantity of fresh black truffle over the entire plate at the table. Finish with a few grains of fleur de sel.

Serve immediately with nothing else on the plate—perhaps a glass of 1982 Château d’Yquem or vintage Port.

15 mg THC per portion. Decadence that borders on the obscene.