Beef Rossini




1.    In large skillet, bring duck fat to medium-high heat

2.   add potatoes in pan, spreading out evenly

3.   when potatoes sear golden brown on bottom, flip over each potato slice

4.   when other side sears evenly golden remove potatoes from skillet and transfer to blotting paper

5.   place 6-8 slice as first layer on plate


1.    preheat oven to 400 degrees

2.   season filet with salt and pepper

3.   in high heated pan bring olive oil/canola blend to high heat

4.   sear filet on both sides then place in oven to finish until medium-rare (4-5 minutes)

5.   serve on top potatoes on plate


1.    In small saucepan, bring butter to medium-high heat and place scored liver in pan

2.   sear on both sides until golden

3.   drizzle with honey

4.   place on top filet

5.   place dollop of fig chutney on top liver on plate before serving

demi-glace sauce

1.    in medium saucepan, add oil blend and shallots and garlic in pan

2.   when shallots caramelize, add wine (careful of flames)

3.   after wine reduces for about 30 seconds, add chicken stock to and bring to simmer

4.   add veal demi-glace concentration and whisk until dissolved evenly

5.   add butter and whisk until it cooks down to a thicker, sauce like viscosity

6.   drizzle onto plate 

  • 2 Yukon gold potatoes sliced thin
  • ¼ cup duck fat
  • 4 tablespoons canola/olive blend oil
  • 1 6- ounce filet mignon
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons veal demi glace
  • 1 tablespoon honey
  • 1 tablespoon fig chutney
  • 1 minced shallot
  • 1 duck liver (kept cold and sealed until right before searing, then diamond scored)
  • 1 teaspoon minced garlic
  • ⅓ cup merlot wine
  • 1 teaspoon minced thyme leaves
  • ½ cup chicken stock
  • 2 slices butter

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