Authentic Steak and Foie Gras recipe

Authentic Steak and Foie Gras recipe

Medium - 120 Min

  • style Dish type: Lunch & Dinner
  • poll Difficulty: Medium
  • access_time Preparation time: 120 min
  • timer Cooking time: 40 min
  • place Region: France

Preparation

For Beef:

300 g Australian Striploin

1 tbsp of Olive Oil

10 g Unsalted Butter

Salt & Pepper to taste

For Parsley Puree:

195 g Parsley

70 ml Water

30 ml Olive Oil

1.5 g Salt

For Sauce:

2 tbsp of Diced Onions

2 tspn of Minced Garlic

½ cup Natureo Syrah Grape

2 tspn Dijon Mustard

2 tbsp Unsalted Butter

Salt & Pepper to taste

To Plate:

200 g Mushroom Chestnut

60 g Butter

400 g Spinach

4 slices of Foie Gras

1 tbsp Vinegar

50 g Microgreens

Steps:

1) To make a puree of parsley, separate the stalks from the leaves. Bring water to a boil and cook the stalks for 3 minutes.


2) Continue cooking for 3 more minutes with the leaves. Strain, retaining all the water in another saucepan. Remove the excess water by using a ladle.
3) Put the parsley, oil, and salt in a blender, and blend for 2 minutes.

4) In a saucepan, simmer the onion and garlic until soft. Add wine and mustard; reduce by 2/3 over medium heat. Add butter gradually. Once the butter has melted, remove from the heat, add parsley, and season to taste.

5) The beef should be taken out of the fridge an hour before cooking

6) Cook the beef fillets on high heat in 1 tbsp oil, making sure they are cooked evenly. Add a knob of butter and cook until they are nicely caramelized. This should take about 5 minutes.

7) Remove the beef from the frying pan and season with salt and pepper. Let it rest on a plate with all the juices.

8) For plating take 50 g of unsalted butter and sauté mushrooms until cooked.

9) Toss the spinach in remaining butter.

10) Finally, in a super-hot pan, pan fry foie gras by cooking them evenly. Sprinkle vinegar and season them with salt & pepper.

11) Place a small mound of spinach in the centre of each plate, then top with mushrooms. Add the beef fillet, followed by the foie gras. Garnish with a quenelle of warmed parsley puree. Sprinkle watercress over sauce and serve

Ingredients Quantity Price
Out of stock Unsalted Bordier Butter 125 GR AED20.00
Onion Yellow +/- 500GR AED18.00
Mustard Dijon 200 GR AED16.95