Filet mignon rossini
- Preparation 25 min
- Cooking 50 min
- Servings 2
- Freezing I do not suggest
These filet mignon Rossini are quite tasty! It’s actually a piece of beef filet mignon topped with a thick slice of duck foie gras. Several restaurants serve it with a grilled crouton, but I decided to opt for a simple and tasty purée!
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Ingredients for the puree
- 2 yellow potatoes, peeled and cut into cubes
- 1 small celery root, peeled and cut into cubes 1/4 cup milk
- 2 tablespoons butter
Ingredients for the sauce
- 2 cups of veal stock
- 2 tablespoons unsalted butter
- Pepper to taste
Ingredients for the rest
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 steaks (200g each) beef tenderloin, room temperature
- 2 slices (100g each) of duck foie gras, room temperature
- Fresh chopped chives, for service
Preparation
- In a large saucepan filled with boiling water, cook potatoes and celery root for 25 to 30 minutes, or until vegetables are very tender. Drain and return to the pan.
- Over medium heat, add milk and butter and melt while stirring. Add salt and pepper to taste. Puree and reserve.
- In a large skillet heated over high heat, add the veal stock and bring to a boil. Cook for 5 to 8 minutes or until the liquid has reduced by half.
- Reduce to medium heat, add 2 butter and melt. Simmer for a few minutes or until the sauce is slightly thick. Season with pepper and mix. Taste the sauce and add a little water if it is too salty. Keep warm.
- In a large anti-adhesive frying pan heated over medium-high heat, add the oil followed by the butter and melt it while stirring.
- Add the filet mignon, rub in the pan and cook for 3 to 4 minutes or until the meat is well coloured. Season with salt and pepper generously.
- Flip the meat over and continue cooking for 3 to 4 minutes. Salt and pepper generously. Depending on the thickness of your steak, it should be rare at this point. Remove from heat, place on a plate and cover with aluminum foil. Let stand for 5 minutes.
- Meanwhile, heat the same skillet over medium-high heat. Add the slices of foie gras then season with salt and pepper generously. Cook for 1 minute per side. Remove from the pan and set aside.
- Build your plates! Spread a good portion of mashed potatoes at the bottom of a plate and place the tenderloins. Add the slices of foie gras, drizzle with the sauce and garnish with fresh chives! Serve immediately.
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Our sommeliers suggest
Buil & Giné Giné Giné Priorat 2016
Spain, intense colour and taste, red fruit aromas, strong tannins ... Perfect wine for this perfect meal!
See the product
BOUTEFEU, MICROBRASSERIE DU LAC ST-JEAN, 5.1%
With notes of caramel, nuts, toasty and slightly herbaceous, the Boutefeu will recall the aromas from the meat. The grilled and caramel beer will blend with the earthy aromas of the beef. Its slight bitterness and residual sugar will please the notes of slightly caramelized meat. A beer for the dish, one for the chef!
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
Our sommeliers suggest
Buil & Giné Giné Giné Priorat 2016
Spain, intense colour and taste, red fruit aromas, strong tannins ... Perfect wine for this perfect meal!
See the product
BOUTEFEU, MICROBRASSERIE DU LAC ST-JEAN, 5.1%
With notes of caramel, nuts, toasty and slightly herbaceous, the Boutefeu will recall the aromas from the meat. The grilled and caramel beer will blend with the earthy aromas of the beef. Its slight bitterness and residual sugar will please the notes of slightly caramelized meat. A beer for the dish, one for the chef!
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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