Rossini (Filet Mignon and Foie Gras) Set FOR 2 PEOPLE

Description

Beef Rossini is a classic French steak dish where a fillet steak is served with seared slices of foie gras. 
Now that's fancy meat.

The premier steak cut, also called the "Chateaubriand", but we don't call it that because we can't even pronounce it correctly!  All you need to know is that the filet is the most tender steak you can get and this one is cut super thick so it stands up and says “Hellooooo” on your plate. We've had reports from customers that this steak has also worked magic on potential girlfriends.

SERVING SUGGESTION

Fillet Steak:

All you need is a sprinkle of salt and pepper on both sides of the steak. Rub it in with your fingers and let the meat rest at room temperature for about 20 minutes. 
You can cook the Filet Mignon with olive oil in a skillet and then throw it in your oven for some extra juiciness. 

As for the time, shortly sear the raw steak in a pan on each side to create a nice crust on the outside. As the meat continues to simmer inside, you can wrap it in aluminum foil, put it in your pre-heated oven and let it cook at about 180 degrees Celsius. Depending on your device and preferred doneness, cooking times may differ so you may consider using a meat thermometer for perfect results. 

We would always recommend medium rare for our beef products! It just tastes best like that, without a doubt.
After removing the Fillet from your oven, you should let it rest for a few minutes before serving - done! 

Foie Gras:

After thawing, cook the liver while it is still a bit chilly. You wont need any oil for these as well. Cook both sides well but be careful not to burn them. 
Lightly remove them from the frying pan and plate them in a warm space.

Sauce:

The Meat Guy recommends Balsamic Sauce. Lightly boil a little bit of balsamic vinegar, honey and soy sauce. You can also add a bit of butter or some of the leftover juices from the cooked foie gras. 

Thawing

The thawing time depends on many factors such as size, weight, packaging, and type of meat. Please refer to our thawing chart ≫here≪