Chef Elie Lteif Traditional Flavors

Born and raised in Lebanon, Chef Elie Lteif has dedicated his career to honoring the traditional flavors of his homeland while presenting them in trendy ways. With over two decades of experience in prestigious restaurants and hotels across the Middle East and Africa, Chef Elie has developed a signature style that combines the heart and soul of Lebanese cuisine with modern culinary techniques.

A Dash of His Past

Chef Elie's love for cooking began in childhood, inspired by the fresh, organic ingredients that filled his family's kitchen. His culinary journey started in Beirut's renowned French restaurants, where he quickly rose through the ranks to become an executive chef by the age of 25. In Dubai, Chef Elie further showcased his talents by opening seven successful restaurants and holding executive chef positions at top hotels. His innovative concepts and dedication to his craft have earned him over 82 awards and made him a sought-after consultant across the region.

His Signature Dish: Crusted Angus Beef Filet & Perigourdine Sauce

With over two decades of experience as a chef, Chef Elie has perfected the art of subtly infusing his dishes with the heart and soul of his homeland. His signature dish, the "Soul to table" Crusted Angus Beef Filet, features wild and organic ingredients. The Angus beef filet is coated in a crust of wild mushrooms and truffle powder, served with a truffle cheese potato cake, mushroom chips, and a rich Perigourdine sauce. Each component plays a key role in creating a memorable, high-end dining experience.

Beef Fillet

Ingredients
800g Angus beef fillet	100g Wild dry mushrooms (morelle, cepe, chanterelle, black)
2g MAGGI® Truffle Seasoning powder	110g Red onion
35g Garlic	11g Rosemary
7g Thyme	6g Sage
230ml Fresh cream	37g Dehydrated mixed mushrooms
55g Butter	6g Salt
2g Pepper	500ml Water

Truffle Potato Cake

Ingredients
115g Potato powder	500ml Water
12ml Truffle oil	200g Mozzarella provolone cheese
5g Salt	2g Crushed pepper
2 Eggs	100g Breadcrumbs
30g Flour	30g Salsa tartufatta

Perigourdine Sauce

Ingredients
50g Chef® demi-glace	250ml Water
50g Red onion	20g Fresh garlic
7g Thyme	5g Rosemary
50g Foie gras	45g Butter
2g Crushed pepper

Garnish

Ingredients
20g Dehydrated shimeji mushroom	3g Chervil cress

Methods

Beef Fillet
1. Clean the beef fillet and save the trimming for use in the crust.
2. Wash the mushrooms well with water 6 times to ensure no impurities remain.
3. In a pot with simmering water, boil the mushrooms for 20 minutes and strain. Save the mushroom stock for use later in the sauce.
4. Chop the cooked mushrooms into medium-sized pieces.
5. Heat butter in a saucepan and sauté the chopped mushrooms, onion, garlic, rosemary, and thyme before cooling completely in the chiller.
6. Using a mixer, blend the fillet trimmings and the cooled mushroom mixture with the cream, salt, and pepper till a soft mousse result.
7. On a plastic wrap, lay the beef fillet topped with the mousse and roll tightly.
8. Allow to rest in the chiller for at least 45 minutes.

Truffle Potato Cake
1. In a stainless bowl add the potato powder with hot water and mix it for 3 minutes or until a soft potato dough forms.
2. Add in the cheese salt, pepper, butter and truffle oil.
3. Shape the potato dough into finger sized portions using silicon mold and freeze for at least 2 hours.
4. Bread the potato cakes in flour, eggs and breadcrumbs.
5. Keep frozen till frying.

Perigourdine Sauce
1. In a saucepan sauté the onion, garlic, rosemary, sage & thyme.
2. Add foie gras, salt and pepper.
3. Combine the Chef® Demi-Glace powder with the water and add to the saucepan before cooking on high heat for 15 minutes.
4. Strain the sauce, add the butter and allow to melt before mixing thoroughly.

Final Preparation & Serving
1. Deep fry the potato cake at 170 C for 4 minutes or until golden.
2. Roast the rolled filet in the oven for 185 C for 17 minutes.
3. Once baked, crust the fillet with the dehydrated mushroom chips and MAGGI® Truffle Seasoning powder.
4. Cut the fillet into 150g portions.
5. On a serving platter, place potato cake and top with salsa tartufata, dehydrated mushroom and chervil.
6. Finally, place the beef fillet slices and drizzle with the perigourdine sauce.