Seared Foie Gras Seared Filet of Beef

3 Most Amazing Foie Gras and Beef Steak Ideas

• December 28, 2021

3 Well-nigh Astonishing Foie Gras and Beef Steak Ideas

At Luxofood , we are big fans of foie gras . As one of the few online groceries who provide this rare and premium item, we have been carefully selecting and offering foie gras for anyone to enjoy. The extremely rich and luxurious flavour of foie gras has long been dubbed as the ultimate gastronomic experience, and there are many means to serve it at dwelling for your enjoyment.

With foie gras, a lilliputian goes a long style, so to fully satisfy your ambition, it's always a nifty idea to pair this with beef. In many ways, foie gras tastes a lot like beefiness except more than buttery and delicate. So when served together with beef steaks or fillets, you lot'll get a combination of texture, flavors and aroma that complete each other.

Without farther ado, permit'due south swoop into 3 nearly amazing foie gras and beefiness steak ideas you need to effort at to the lowest degree once!

one. Grilled Fillet Mignon Stuffed With Foie Gras & Morel Sauce

You lot'll dear this recipe by Joey Altman from Foodnetwork for its simplicity. With just 2-step instructions, this is going to be the perfect i for beginners anywhere. You'll also find the taste extra satisfying all thanks to the blimp foie gras into the steak for a well-blended and accommodating dish to experience.

Ingredients

• 2 tablespoons butter
• 2 tablespoons minced shallots
• 1 pound fresh morel mushrooms, split in half and brushed make clean
• i tablespoons minced garlic
• 2 cups red vino
• one cup veal stock or beef broth
• 2 tablespoons chopped fresh thyme
• Table salt and pepper, to taste
• iv (8-ounce) filet mignon steaks, cutting from the center of beef tenderloin
• 4 (2-ounce) slices foie gras*
• Olive oil
• Table salt and pepper

Instructions:

1. To fix the steaks make an incision in the side of the steak iii/4 of the mode through, creating a deep pocket in the middle. Season a slice of foie gras and stuff one into each steak. Season the outside of each steak with salt and pepper and coat with olive oil. Grill on each side for about 5 minutes for medium rare.
2. Morel Sauce: In a saucepan on a hot part of the grill cook the shallots in 2 tablespoons of butter until lightly browned. Add the garlic and morels and cook until the mushrooms showtime to release some of their liquid. Add the wine and cook until the wine is about 75 percent reduced. Add together the broth and thyme and boil until broth is l percent reduced. Stir in the butter and flavor. Ladle over each steak.

two. Beef Fillets with Foie Gras Sauce & Infant Potatoes

Offering a familiar homemade gustatory modality, this recipe past Mr.Meat presents the all-fourth dimension favorite side dish baby potatoes boring cooked to perfection. With a splash of ruby vino in the making, this is a great idea for fine-dining at home with the spouse.

Ingredients:

• 200g beefiness fillet
• 50g foie-gras
• four baby asparagus
• 60g baby potatoes
• 3 sticks of fresh thyme
• 100g butter
• 50g ruby-red wine preferably (pinot noir or merlot)
• 10g shallots fine chopped
• 70g beef stock
• 10g olive oil
• Sea salt
• Blend of pepper (blood-red/ dorsum/green/ white)

Instructions:

1. In a small casserole sauté the shallots with the butter over medium oestrus, for 2 minutes, add the red wine and permit reduced ¾ ,add together the beef stock, one stick of fresh thyme, let simmer for v minutes, lower the rut and add the foie-gras and stir until you accept a smooth texture cream. Set up bated.
2. Cut the baby potatoes in half lengthwise, place them in sauté pan with the flat surface down, add water to cover the potatoes two/three, add the butter, the thyme leaves, sea common salt and blend of pepper cover with a plate and cook for xv -xx minutes until caramelized and soft.
3. Remove the filet from the refrigerator 10 minutes in advance. Prepare a cooling rack over a large plate (or set a small overturned plate on tiptop of the large plate).
4. Flavour the filet on both sides with sea salt and pepper.
5. Heat the olive oil in a heavy frying pan over a high heat. Identify the filet and reduce the heat to medium, add the butter, in a motion away from yourself so equally not to splatter y'all with hot fat. For rare steak, cook 1 ½ minutes each side. For medium 3 minutes each side. Occasionally rotate the steak in frying pan and spoon hot fat over it.
6. Remove the steak to the rack and flavour with bounding main salt and pepper on both sides. Let residuum for 1 infinitesimal and serve immediately.
7. For the asparagus, identify a heavy casserole with water on high oestrus and flinch the asparagus for 40 sec. Identify them in ice path to stop the cooking processes. Drain the on a kitchen towel, season with bounding main salt and the blend of peppers.

3. Beefiness Filets with Foie Gras and Truffles

This recipe comes from Saveur inspired by a notable gourmet composer Gioacchino Rossini ( 1792-1868) in Paris. Added with truffles, this dish definitely offers you the next-level flavors. Don't be intimidated, but instead find all the ingredients you need at Luxofood and let's give it a attempt.

Ingredients

• 3 tbsp. clarified butter
• four (one/2"-thick) slices baguette
• 4 oz. fresh foie gras, cutting into 2" rounds about 1/2" thick
• Salt and freshly basis black pepper
• 4 (6-oz.) beefiness filets, at room temperature
• i ⁄ ii cup madeira
• 2 cups rich veal stock or beef stock
• 6 oz. demi-glace
• 8 tbsp. butter, cut into pieces
• one (one-oz.) black truffle, thinly sliced

Instructions

1. Preheat oven to 200°. Heat clarified butter in a nonstick skillet over medium heat. Add bread slices and fry until gold, about xxx seconds per side. Transfer croutons to a platter and keep warm in oven.
2. Wipe skillet out with paper towels and return to high heat. Season foie gras to sense of taste with salt and pepper, and so sear until browned, about 30 seconds on each side. Keep warm in oven with croutons.
3. Return skillet to medium-high heat. Season filets to taste with salt and pepper. Add to skillet and cook until well browned, about v minutes per side for medium rare. Transfer filets to platter with croutons and foie gras to keep warm.
4. Render skillet to medium-high heat, add madeira, and melt until alcohol has evaporated and reduced slightly, near 2 minutes. Add stock and demi-slippery, increase heat to high, and melt until liquid is reduced by three-quarters and slightly syrupy, about 15 minutes. Add butter, a few pieces at a time, swirl the skillet over heat until butter is melted and sauce is velvety, almost two minutes more.
5. To serve, place each crouton on a warm dinner plate. Place filets on top of croutons, eye 1 slice of foie gras on each filet, arrange three-iv truffle slices on each piece of foie gras, then spoon sauce over the top. Garnish each with a sprig of parsley, if you like.

Store Premium Ingredients at Luxofood Today!

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