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The Flying Catch Restaurant

Beef Rossini

Beef Rossini


  • Australian Beef Tenderloin
  • Foie Gras
  • Baby Spinach
  • Chopped Shallot
  • Potato
  • Black Truffle
  • Madeira Wine
  • Beef Jus
  • Salt
  • Crushed Black Pepper
  • Olive Oil


  1. Season the beef with salt and pepper and grill to preference.
  2. Season the foie gras with salt and pepper.
  3. Pan-sear the foie gras till nicely brown on the outside.
  4. For the potato cake, cook the potato till soft. Grate the potato and season with salt and pepper. 
  5. Mould in a ring cutter and then pan-fry till golden brown.
  6. Then, heat a sauté pan and add olive oil. Add the shallot and fry for a while.
  7. Then add the spinach and seasoning and toss very quickly so the spinach does not over cook.
  8. Reduce the madeira wine and add in the beef jus.
  9. Arrange the spinach on the plate and put the beef tenderloin on.
  10. Put the potato cake next to the beef and top the beef with the foie gras.
  11. Drizzle the sauce around and shave the black truffle on the beef. 

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(86 532) 8388 3838 ext. 6900


Level 3, Valley Wing

Operating Hours

Lunch : 11.30am - 2.30pm
Dinner : 5.30pm - 10pm

Dress Code

Smart Casual

Smoking Policy

Smoking is not permitted in The Flying Catch Restaurant.