Chef Elie Lteif – Crusted Angus Beef Filet Inspiration
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Brand
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.
- 800g Angus beef fillet
- 2g MAGGI® Truffle Seasoning powder
- 35g Garlic
- 7g Thyme
- 230ml Fresh cream
- 55g Butter
- 2g Pepper
- 100g Wild dry mushrooms (morelle, cepe, chanterelle, black)
- 110g Red onion
- 11g Rosemary
- 6g Sage
- 37g Dehydrated mixed mushrooms
- 6g Salt
- 500ml Water
- 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
- 50g Chef® demi-glace
- 250ml Water
- 50g Red onion
- 20g Fresh garlic
- 7g Thyme
- 5g Rosemary
- 50g Foie gras
- 45g Butter
- 2g Crushed pepper
- 20g Dehydrated shimeji mushroom
- 3g Chervil cress
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1Beef Fillet
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2Clean the beef fillet and save the trimming for use in the crust.
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3Wash the mushrooms well with water 6 times to ensure no impurities remain.
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4In a pot with simmering water, boil the mushrooms for 20 minutes and strain. Save the mushroom stock for use later in the sauce.
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5Chop the cooked mushrooms into medium-sized pieces.
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6Heat butter in a saucepan and sauté the chopped mushrooms, onion, garlic, rosemary, and thyme before cooling completely in the chiller.
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7Using a mixer, blend the fillet trimmings and the cooled mushroom mixture with the cream, salt, and pepper till a soft mousse result.
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8On a plastic wrap, lay the beef fillet topped with the mousse and roll tightly.
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9Allow to rest in the chiller for at least 45 minutes.
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10Truffle Potato Cake
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11In a stainless bowl add the potato powder with hot water and mix it for 3 minutes or until a soft potato dough forms.
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12Add in the cheese salt, pepper, butter and truffle oil.
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13Shape the potato dough into finger sized portions using silicon mold and freeze for at least 2 hours.
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14Bread the potato cakes in flour, eggs and breadcrumbs.
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15Keep frozen till frying.
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16Perigourdine Sauce:
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17In a saucepan sauté the onion, garlic, rosemary, sage & thyme.
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18Add foie gras, salt and pepper.
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19Combine the Chef® Demi-Glace powder with the water and add to the saucepan before cooking on high heat for 15 minutes.
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20Strain the sauce, add the butter and allow to melt before mixing thoroughly.
