Black angus beef filet Rossini style
Chef Alexis Couquelet, Couqley French Bistro
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
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.