Beef tenderloin, seared foie gras, sautéed mushrooms and bacon, parsnips and celery mousseline, red wine and shallots sauce |

Preparation time: 45 min

• For the preparations

  Cut the shallots finely, chop the garlic. Peel and cut in cubes the parsnips and the celery. Brush and minced the mushrooms. Diced finely the bacon.

• For the beef

  Put some salt and pepper on both sides of the tenderloin, in a hot pan with vegetable oil, seared the tenderloin on both sides, until you get a nice golden brown coloration. Reserve it on a baking tray with parchment paper.

• For the foie gras

  Put some salt and pepper on both sides of the foie gras slices, in dry hot pan, seared the slices on both sides, until you get a nice golden brown coloration. Reserve it on a baking tray with scott towel.

• For the mousseline

  In a big pot, cover the vegetables cubes with cold water, bring it to boil and cook it for 30 minutes. In a sauce pan warm the cream and the butter slowly. Strain the vegetables, put it in the cutter and get it smooth with the butter, the cream, salt, pepper and the nutmeg. Be careful with the texture of the mousseline, it shouldn't be too liquid. Keep it hot on a bain marie.

• For the mushrooms

  In a dry hot pan, sear the bacon, add the garlic and the mushrooms, let it cook for 4 to 6 minutes. Keep it warm on a low heat.

• For the sauce

  In a hot sauce pan with a little bit of vegetable oil, sweat the shallots, deglaze with the red wine and let it reduce. Add the veal stock and let it cook until consistency.

• For the platting

  Place the filets mignons in the oven for 4 to 6 minutes, then remove them when the meat thermometer reads 48°C and leave to rest for 3 minutes. During this time, place the foie gras in the oven for 4 minutes. Spoon the purée into the center of a large plate, place the filet mignon on top and garnish with the mushrooms and foie gras. Finish off the plate with the sauce.