Fillet of Beef Rossini

Name: Fillet of Beef Rossini
Yield: Serves 4
Ingredients: 4 Thin slices prosciutto, 15cm in length; 10g Chopped truffles; 80g Foie gras trimmings; 4 × 160g Beef fillet portions; Freshly ground pepper; Salt; 200g Creamed spinach; 4 Slices of truffle; 4 × 15g Slices of foie gras; 4 Potato gallettes; 50ml Sauce Perigeux; 20ml Vegetable oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

Season to Taste

By Liam Tomlin

Published 2005

About

Ingredients

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

Main course
Gluten-free

Method

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