Filet Mignon Lili (Titanic Menu)

This dish, a true symbol of French haute cuisine, was part of the final dinner served to first-class passengers aboard the Titanic on April 14, 1912. This exceptional meal, crafted by renowned chefs, reflected the refinement and luxury that characterized this maiden voyage.
The Filet Mignon Lili, with its tender filet, foie gras, truffles, and rich sauce, embodies the culinary excellence of the era. This final menu before the ship's tragic sinking highlights both the opulence and the sorrow linked to the Titanic's history.

Ingredients:

Filet Mignon:

• 6 filet mignons (1.1 kg / ~2.5 lbs)
• 1/2 tsp salt and pepper
• 1 tbsp butter and 1 tbsp vegetable oil
• 2 garlic cloves
• 6 medallions of foie gras (duck or goose liver)
• 6 cooked artichoke hearts, quartered
• 6 slices of black truffle (optional)

Sauce:

• 2 tbsp butter
• 3 shallots or 1/2 onion, finely chopped
• 1 1/2 tbsp tomato paste
• 1 bay leaf
• 1 sprig of fresh rosemary
• 1 1/2 cups cognac, Madeira, and red wine (1/2 cup each)
• 3 cups beef stock
• A pinch of salt and pepper

Pommes de Terre Anna:

• 3/4 cup unsalted butter, melted
• 6 medium-sized potatoes, peeled and thinly sliced
• 1 tsp salt and pepper

Instructions:

Sauce:

1. In a saucepan, melt 1 tbsp butter over medium heat. Add shallots and cook, stirring, for 5 minutes.
2. Stir in the tomato paste, bay leaf, and rosemary, then add the cognac, Madeira, and red wine. Bring to a boil.
3. Reduce by half (about 10 minutes). Add beef stock and reduce to about 1 cup (15 minutes).
4. Strain the sauce into a clean saucepan over low heat. Stir in the remaining butter, season to taste, and keep warm.

Pommes de Terre Anna:

1. Brush an oven-safe skillet with melted butter. Arrange potato slices in overlapping circles, brushing each layer with butter and seasoning.
2. Cook over medium-high heat for 10 minutes to brown the bottom.
3. Cover and bake at 230°C (450°F) for 15 minutes.
4. Broil for 1-2 minutes until golden brown on top. Let rest for 5 minutes before cutting into portions.

Filet Mignon:

1. Season the filets with salt and pepper. Melt the butter with the oil in a skillet over medium heat and cook the garlic for 2 minutes.
2. Increase heat to medium-high, sear the filets for 10-12 minutes, turning once. Cover with foil and let rest.
3. In the same skillet, sear the foie gras medallions for 30 seconds on each side. Set aside.
4. Heat the artichoke hearts in the skillet with the cooking juices for 2 minutes.

Final Assembly:

1. Place a portion of potatoes on a warm plate.
2. Add a filet on top, followed by a foie gras medallion and, optionally, a slice of truffle.
3. Pour the sauce around the plate and garnish with the artichokes.

Drink Pairing:

To complement this refined dish, choose a structured and elegant red wine, such as a Château Margaux or a Saint-Émilion Grand Cru. For an even more luxurious experience, a glass of Madeira or vintage port will beautifully enhance the rich flavors of the foie gras and truffles.

Enjoy!