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Recipe of the Week | Filetto alla Rossini


Beef fillet

Salt and pepper, to taste

Olive oil

Foie gras (goose or duck liver)

Truffle slices

Madeira wine

Beef or veal stock



Season the beef fillet with salt and pepper.

Heat olive oil in a pan over medium-high heat.

Sear the fillet on all sides until browned to your liking.

In a separate pan, sear the foie gras until golden brown.

Place the seared foie gras on top of the fillet,and add truffle slices.

Deglaze the pan with Madeira wine, scraping up any browned bits.

Add beef or veal stock and simmer to create a sauce.

Finish the sauce by whisking in a knob of butter until smooth.

Pour the sauce over the fillet, foie gras, and truffles.

Serve the Filetto alla Rossini with your favorite side dishes.

Enjoy your culinary creation!


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