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 dish
Place the breaded fillet steak on one side of the plate, and, on the other, the mixed salad.
Decorate with the chervil leaves.