Filet mignon rossini

Name: Filet mignon rossini
Prep time: 25 min
Cook time: 50 min
Yield: 2
Cuisine: Québécoise
Ingredients: 2 yellow potatoes, peeled and cut into cubes; 1 small celery root, peeled and cut into cubes 1/4 cup milk; 2 tablespoons butter; 2 cups of veal stock; 2 tablespoons unsalted butter; Pepper to taste; 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 25 min
Cooking 50 min
Servings 2
Freezing I do not suggest

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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

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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.