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

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

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

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Ingredients

Method

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