Beef filet mignon, foie gras sauce, crispy fingerling potatoes and roasted cippolini onions |

Preparation time: 45 min

• For the preparations

  In a big pot, cover the fingerling with cold water, bring it to boil and cook it 20 minutes. Strain it and cool it down, then slice it. Chop the garlic and the tyme. Cut the foie gras in cubes.

• For the filet mignon

  Put salt and pepper on each sides of the filets. In a hot pan with vegetable oil, sear the filets on each sides until you get a nice brown coloration. Put it on a baking tray with a parchement paper. In a sauce pan, sear the foie gras for 1 to 2 minutes, deglaze with the Cognac and flambé it, add the veal stock and let it cook for 3 to 4 minutes, smooth it with the hand blender. Keep it hot.

• For the potatoes

  In a big pot of boilling water, blanche the onions for 3 to 4 minutes, strain and refresh it. In a hot pan with half of the duck sauté the onions with the tyme and the garlic on medium heat for 5 to 6 minutes, add the honey and cook it 5 to 6 minutes more until coloration. In another hot pan with the rest of the duck fat, sear the potatoesuntil it gets crispy. Keep it warm.

• For the platting

  Put the filets in the oven for 5 to 6 minutes, depending on the size of it. Take it out and leave it rest for 3 minutes. In a big plate, put the fingerling in the middle, put the filet mignon on the top and finish with the onions. Put the sauce all around and finish with some chop chive.