Stéphane Reynaud

Filet de Bœuf Rossini

Eye Fillet Steak with Foie Gras

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Preparation info
  • For

    6

    • Difficulty

      Medium

    • Ready in

      30 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Beef eye fillet 6 x 200 g
  • Fresh foie gras 600 g
  • Potatoes

Method

  1. Peel the potatoes, cut them into straw potatoes, rinse and dry on a cloth. In a cast-iron pan, melt 50 g of butter with a spoonful of peanut oil and sear the fillets of beef on both sides: their surface must be caramelised. Keep the fillets in a warm place.
  2. Deglaze