Fillet with foie escalope and coffee sauce

Fillet with foie escalope and coffee sauce


- Beef fillet, 180 g (4 units.)

- Salt and ground black pepper  - Fresh foie, 160 g

- Olive oil, 40 ml

- Maldon sea salt

- Baileys sauce


Heat a pan, add oil, cook the fillet on all sides, remove once browned, then season. At the same time, heat another pan, cut the foie into escalopes, and brown on both sides. Remove and place on kitchen paper then season on both sides. Regenerate the sauce and plate up all components.


Method - Coffee Sauce


- Butter (20 g)

- Flour (15 g)

- Liquid cream (600 ml)

- Espresso coffee (40 ml)

- Salt and white pepper

- Ground coffee (1 teaspoon)

Heat the butter in a saucepan, add the flour and cook for a few seconds, add the cream, boil until reduced by half, add the espresso and ground coffee, cook for a few minutes, strain, season and set aside.