Fillet of Beef Rossini


Preparation info

  • Difficulty


  • Serves


Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


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


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 during cooking. Tie with a piece of twine. Pre-heat the oven to 200°C.

In a heavy-based frying pan, heat the oil. Season the beef with salt and freshly ground pepper, place in the pan and cook for 4 minutes. Turn and cook a further 4 minutes until medium-rare. (If you cook the beef past medium-rare, the foie gras will render down and seep out during cooking). Remove the beef from the pan and allow to rest in a warm place for 10 minutes before serving.

Gently warm the sauce Perigeux over a low heat. Reheat the creamed spinach. Warm through the potato gallettes in the oven. Heat a non-stick, heavy-pan based pan on a high heat. Season the foie gras all over with salt and freshly ground pepper, and depending on the thickness, sear for 10 - 15 seconds on each side. The outside should be evenly seared, whilst the centre should remain pink. Remove from the pan with a spatula and place a slice of seared foie gras on top of the beef, topped with a slice of truffle.

Place an 8cm pastry ring in the centre of a warm plate and spoon the creamed spinach into it pressing down with the back of the spoon. Gently remove the pastry ring. Lightly season the potato gallette with salt and freshly ground pepper and place on top of the spinach. Set the beef on top of the potato gallette. Spoon the sauce Perigeux over and around the beef.