Tradition et spécialités - The new wave of fruits and vegetables


Presentation ideas

Recipes

Fillet of beef Rossini | Vegetables mousse| Scallops Carpaccio

Brochette chiken date | Hulled courgette filled | Tureen of langoustine

Duckfilet carpaccio | Atlantic Halibut whit bundles of green beans

Fillet of beef Rossini and bundles of carrots

  • For 4 Person
  • Preparation: 20 minutes
  • Cooking: 25 minutes
  • At rest: 10 minutes
Ingredients :
  • 600g of fillet of beef (around 150g per person)
  • 8 bundles of carrots Tradition et Spécialités (2 per person)
  • 1 piece of Foie- gras of around 300g
  • Some shallots
  • A choice of herbs (thyme, rosemary, tarragon),
  • A glass of Porto
  • ½ beef bouillon
  • Oil
Cooking instructions:

Pour some oil into the bottom of an ovenware and place your fillet of beef. Dust some herbs and put it into a very hot oven. (220°C ).

After 10 minutes of baking, turn the meat over and let 5 minutes. Baste with some Porto and let cook 5 minutes more. Put the peeled shallots around the meat and let it caramelise. Add ½ glass of beef bouillon.

Take the meat out and wrap it up in aluminium foil to diffuse its juice into the flesh. Let at rest about 10 minutes.

Slice the fillet in about 1.5cm. Salt and pepper on each slice.

Slice the Foie- gras and put it on the fillet slices, all on a dish.

Put into a quite warm oven during 5 minutes, the Foie gras must be a little melted.

Add the warmed-up bundles of carrots on the plates and serve.