Nutrition Facts
4 servings
4
Recipe for Beef Tenderloin Rossini
No Reviews
An absolutely delicious recipe that is very easy to prepare. The ingredients are the key to its success.
Ingredients
600 Beef filet
300 Fatty liver
Shallot
Thyme
Rosemary
Tarragon
Oil
Directions
1
In a baking dish, pour a little oil into the bottom and place your fillet. Sprinkle with herbs and bake in a very hot oven (220°C).
2
After 10 minutes of cooking, turn the meat over and let it cook for 5 more minutes. Pour in the port and let it cook for another 5 minutes. Place the peeled shallots around the meat and let them caramelize. Add the half glass of broth.
3
Remove the meat and wrap it tightly in aluminum foil so that its juices can be well absorbed into the meat. Let it rest for about 10 minutes.
4
Cut the fillet into slices 1.5 cm thick. Season each slice with salt and pepper.
5
Slice the pâté and arrange it on top of the fillet placed on the serving dish.
6
To finish, place in the turned-off but still warm oven for about 5 minutes, just until the foie gras begins to melt a little.
Ingredients
Ingredients
600 Beef filet
300 Fatty liver
Shallot
Thyme
Rosemary
Tarragon
Oil
Directions
Directions
1
In a baking dish, pour a little oil into the bottom and place your fillet. Sprinkle with herbs and bake in a very hot oven (220°C).
2
After 10 minutes of cooking, turn the meat over and let it cook for 5 more minutes. Pour in the port and let it cook for another 5 minutes. Place the peeled shallots around the meat and let them caramelize. Add the half glass of broth.
3
Remove the meat and wrap it tightly in aluminum foil so that its juices can be well absorbed into the meat. Let it rest for about 10 minutes.
4
Cut the fillet into slices 1.5 cm thick. Season each slice with salt and pepper.
5
Slice the pâté and arrange it on top of the fillet placed on the serving dish.
6
To finish, place in the turned-off but still warm oven for about 5 minutes, just until the foie gras begins to melt a little.
Notes
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Laurent
Beef fillet A recipe that I have made X times... For my enjoyment and that of my wife... No complaints about its preparation... thank you -
Catherine
Madam We haven't tested the recipe but the photo is tempting... What I wanted to highlight, with a smile of satisfaction, is that the recipe is by Hervé Moreau and that my husband Yvan is currently looking it up on a women's magazine website...! I love it! ;-))) Catherine -
Julie
Yummy!!! Absolutely excellent! The combination of beef, foie gras, and port is delicious and pairs perfectly. My suggestion: Use tournedos instead of beef tenderloin. -
Annie
With a choice meat This very simple recipe, with few basic ingredients, requires little time and is a true delight; of course, you need a choice meat. -
sylvianne.b
Interesting cooking For interesting cooking, I wrap the meat in cling film before using aluminum foil, as all fatty products or those containing fat should not come into direct contact with aluminum.
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