Veal Filet Mignon
Glazed and roasted with foie-gras, baked pear, black truffle sauce and Autumnal filo pastry with wild mushrooms
Justino's Madeira Boal 10 Anos
180g Veal Fillet
25g Rocha pear
200ml Red Wine
15g Black Truffles
160g Wild Mushrooms
Marinate the veal fillet in soy sauce, curry oil and honey.
Cook the fillet on an open flame glazing with the marinade until it is cooked to your liking.
Prepare the Demi-glace sauce with the chopped black truffles; next make an Autumnal filo pastry parcel with the previously sautéed wild mushrooms and shallots
Chef Momo Abbane