Filet Rossini – Rainer Sass

Beef fillet from the butcher finely parry, that is, remove all fine skins and fat strips – then season with salt and season with pepper. Remove the skins from the goose liver and season with pepper and thyme. Toast white bread slices in butter until brown. Then roast the fillets in sunflower oil or other vegetable oil until pink – i.e. sear on both sides, then lower the temperature, add a little butter and roast for 3 min at a low temperature – constantly drizzle with the gravy. Roast the foie gras in another frying pan – then season with salt.

Put toast on a plate – fillet on it – put goose liver on fillet and pour sauce around it.

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