Filet Mignonette Rossini Style Recipe

Time45m

Serves2

Served with goose liver and truffle sauce, served with grilled vegetables

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Ingredients

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1
Season the Filet Mignon
Season both sides of the filet mignon pieces with salt and black pepper to taste.
2
Sear the Filet Mignon
In a skillet over medium-high heat, add 1 tablespoon of olive oil and heat until shimmering. Add the filet mignon and sear for 3-4 minutes on each side for medium-rare. Remove from skillet and let rest.

3
Sear the Goose Liver
In the same skillet, add the goose liver and sear for about 2 minutes on each side until golden brown. Remove from the skillet and set aside.

4
Prepare the Sauce
In the skillet, add truffle oil and let it heat for a minute. Stir to combine any remaining juices from the filet mignon and goose liver, creating a sauce. Adjust seasoning with salt and pepper to taste.

5
Prepare the Vegetables
Cut bell peppers into strips and zucchini into rounds. Toss the asparagus, bell peppers, and zucchini with olive oil, salt, and black pepper.
6
Grill the Vegetables
Preheat a grill or grill pan over medium-high heat. Grill the vegetables for about 5-7 minutes until tender and slightly charred, turning occasionally.

7
Serve the Dish
On a plate, place a piece of filet mignon, top it with a slice of seared goose liver, and drizzle with truffle sauce. Serve alongside the grilled vegetables.