Rossini-style beef fillet

Method

Boil salted water and cook the mangetout, cool in cold water, then drain and set aside. Cut the bread in a round shape, toast it, let it cool slightly, then spread it with the duck or pork foie gras (according to taste). Heat a pan and add the butter, cook the fillets on all sides, remove and add salt and ground black pepper. Add the shitake mushrooms to the same pan and sauté, then add salt and chopped parsley. Regenerate the sauce, place the fillet on the foie gras toast, and serve it with the vegetables and mushrooms.

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Method - Port Sauce

Ingredients:

- Butter (60 g)

- Shallots (300 g)

- Port wine (400 ml)

- Dark beef broth (600 ml)

- Starch, cornflour, etc.

- Salt and sugar

Heat a saucepan, add the butter, once melted add the chopped shallots, cook until it has an intense golden colour, add the Port and reduce until you get a syrup-like texture, then add the dark beef broth. Cook until reduced to a quarter of the volume. Strain and heat again, thicken with starch or cornflour, then season with salt and sugar.