Filet Rossini Recipe with Seared Foie Gras

Ingredients

• 2 yellow potatoes, peeled and cut into cubes
• 1 small celery root, peeled and cut into cubes 1/4 cup milk
• 2 tablespoons butter
• 2 cups of veal stock
• 2 tablespoons unsalted butter
• Pepper to taste
• 1 tablespoon olive oil
• 2 steaks (200g each) beef tenderloin, room temperature
• 2 slices (100g each) of duck foie gras, cold
• Fresh chopped chives, for service