Although bacon is found to be a regular staple in most refrigerators at home, at Le Cordon Bleu in Brisbane, the cured meat treat is a very important ingredient when it comes to creating culinary art. In joining the ode to celebrating pork, marking National Bacon Week from 25 June to 1 July, Le Cordon Bleu have release one of their most decadent and indulgent recipes to date, Filet Mignon Rossini.
Filet Mignon Rossini
Published on July 2, 2019
Ingredients
- 4 150g Angus beef filet mignons
- 4 rashers smoked streaky bacon
- Salt and black pepper
- 100ml fond de veau (Brown veal stock)
- 1 tablespoon truffle juice
- 1 teaspoon chopped black truffles
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 4 slices French baguette, trimmed to the shape of the filet mignons
- 4 slices fresh foie gras
- 4 tablespoons Madeira
- 4 thin slices black truffle
Method
- Preheat the oven to 200°C
- Season the filet mignons with salt and pepper
- Wrap each filet mignons with a rasher of smoked streaky bacon and secure with either a toothpick or butchers twine and set aside
- In a small bowl, combine the veal stock, truffle juice and chopped truffles and set aside
- In a large oven-proof fry pan, over medium heat, melt a third of the butter with the vegetable oil and quickly fry the slices of baguette until lightly browned on both sides – remove and set aside
- Add another third of the butter to the fry pan and sauté the filet mignons over high heat for 4 minutes each side until completely seared and golden brown
- Pop the fry pan in the oven and cook the filet mignons for a further 10 minutes
- Remove the filets from the oven and the fry pan and set aside on a plate covered with aluminium foil and keep warm
- Using the same fry pan and at a high heat, sauté the foie gras slices for 1 minute on each side and place 1 slice on each of the filet mignons
- Discard all fat from the fry pan-while the pan is still hot, add the Madeira, scraping the bottom of the pan
- Add the veal stock mixture, bring to a quick boil, then remove from heat and stir in the remaining butter to make a smooth and shiny sauce
- Season with salt and pepper
- On each plate, place the crouton baguettes in the centre and top with the filet mignon and foie gras
- Garnish with a slice of truffle on the top and spoon the sauce over and around-serve hot
