Fillet of Beef Rossini


Preparation info

  • Serves


    • Difficulty


Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


  • 4 × 160g Beef fillet portions
  • 80g Foie gras trimmings
  • 10


Prepare the beef: Using a sharp knife make an incision in the side of each beef portion to form a small, deep pocket in each. Mix together the foie gras trimmings and chopped truffle and season lightly with salt and freshly ground pepper. Divide the foie gras and truffle mixture between the pockets. Wrap a slice of prosciutto around each beef portion to hold the foie gras and truffle in place d