Filet mignon rossini

  • Preparation 25 min
  • Cooking 50 min
  • Servings 2
  • Freezing I do not suggest


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



  • 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.