Black an­gus beef filet Rossini style

Taste & Flavors - - WINTER - By Chef Alexis Couquelet Couq­ley French Bistro

Chef Alexis Couquelet, Couq­ley French Bistro

IN­GRE­DI­ENTS

50 g Perigueux sauce 200 g beef filet

50 g foie gras

20 g flour

20 g sun­flower oil Black pep­per to taste

Salt to taste

2 g fleur de sel 50 beet­root sprouts 80 g brioche bread 5 g olive oil

5 g rocket sprouts

PREPA­RA­TION

1 Driz­zle oil on the filet and sea­son with salt and pep­per.

2 Cook the filet to de­sired tem­per­a­ture.

3 Slice the foie gras ap­prox­i­mately 1.5 cm thick. Lightly dust the foie gras with flour. Us­ing a clean Te­fal skil­let, place the skil­let on high heat and lay the foie gras del­i­cately in the mid­dle. Sear both sides un­til golden brown.

4 With a cookie cut­ter. Cut a cir­cle shape out of the brioche bread. Lightly toast both sides.

5 On the plate, place a dot of sauce in the mid­dle and lay your toast on it. (Chefs Tip) This is done to pre­vent from sliding around).

6 Place the filet on the toasted brioche bread. Add a lit­tle fleur de sel on top of the filet.

7 Place the golden and warm foie gras on the filet. Add a lit­tle fleur de sel on top of the foie gras.

8 In a small bowl, place the sprouts. Driz­zle some olive oil and sea­son with salt and pep­per. Place the mix­ture on the foie gras.

9 Fin­ish by pour­ing your hot Perigueux sauce on and around the filet. (Chefs Tip) If you can­not find sauce Perigueux, a tasty Borde­laise sauce can do the trick.

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