Fillet Beef with Wild Mushrooms and Bearnaise Sauce
Fillet of beef, layered with wild mushrooms, béarnaise, chicken liver pâté, served on toasted brioche with spinach and Parisienne potatoes.
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Cooking tools:
- Oven
- Saucepan
- Skillet
- Spatula
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Tongs
- Slotted spoon
- Serving platter
- Baking sheet
- Ladle
- Spoon
- Kitchen towel
- Kitchen scale
- Whisk
- Pastry brush
- Plate
- Pastry cutter
- Cookie cutter
Ingredients
- 6 brioche slices cut into circles
- 1 x 750g fillet steak
- 25 butter
- 15ml oil
- 1 beef Oxo cube, crumbled
- Salt
- pepper
- 50ml Madeira
- 400ml veal stock
- 15g butter
- 200g wild mushrooms
- 100g baby onions
- 200g spinach
- Knob of butter
- 200g chicken liver pate
- Parisienne potatoes
- Chervil
- Bernaise sauce
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