Fillet steak stuffed with duck liver pâté
For the fillet steak
680 g. fillet steak40 g. duck liver pâtéSaltBlack pepper
For the breading
50 g. flour100 g. Quely Picada biscuit crumbs25 g. black sesame25 g. white sesame50 g. oatmeal
For the salad
4 handfuls variedColoured salad leaves1 dessert spoon extra virgin olive oilA few drops of white wine vinegarSalt
For the decoration
Chervil leaves
680 g. fillet steak40 g. duck liver pâtéSaltBlack pepper
For the breading
50 g. flour100 g. Quely Picada biscuit crumbs25 g. black sesame25 g. white sesame50 g. oatmeal
For the salad
4 handfuls variedColoured salad leaves1 dessert spoon extra virgin olive oilA few drops of white wine vinegarSalt
For the decoration
Chervil leaves
For the fillet steak
Cut up the fillet steak into 4 pieces.Slice open each piece of the steak on the side, making a pocket in which to put a piece of the duck liver pâté.Season with salt and pepper and set aside.
For the breading
Coat the pieces of fillet steak in the flour, then in the beaten egg, and finally in the mixture of the Quely Picada biscuit crumbs, both types of sesame and the oatmeal.Fry them in oil, drain and set aside.
For the salad
Dress the leaves with oil, vinegar and salt. Set aside.
Assembly of the dishPlace the breaded fillet steak on one side of the plate, and, on the other, the mixed salad.Decorate with the chervil leaves.
