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Fillet Steak stuffed with Duck Liver Pâté, breaded with Quely Picada and Oatmeal



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.

Products Quely used in this recipe:

Receta Quely

For the fillet steak

  • 680 g. fillet steak
  • 40 g. duck liver pâté
  • Salt
  • Black pepper

For the breading

  • 50 g. flour
  • 100 g. Quely Picada biscuit crumbs
  • 25 g. black sesame
  • 25 g. white sesame
  • 50 g. oatmeal

For the salad

  • 4 handfuls varied
  • Coloured salad leaves
  • 1 dessert spoon extra virgin Estancia de Son Pons olive oil
  • A few drops of white wine vinegar
  • Salt

For the decoration

  • Chervil leaves

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