Hello, my name is Hector Playuk, the Executive Chef for Jacks Bar & Restaurant in Washington, D.

C. I have graduated from Le Cordon Bleu in Paris. I have been working at different places in Washington, D.

C. such as Ritz-Carlton, Caf Milano, 14K in the Crowne Plaza. Today, I am going to show you how to make a Filet Mignon Rossini Style. We are going to need filet mignon, foie gras, shallot and garlic. Again this is already cut 8 ounces filet mignon, 4 potatoes cut in half, baby spinach, fresh herbs, thyme and rosemary, butter, salt, pepper. Very important is the safety, we are going to use very sharp knife for cut the meat and then decorate this cutting board which is the color red for the meat. Thats all we are going to need and lets start it.