Fillet Steak with Foie Gras and Truffles
Ingredients
- Ingredients
- 4 Steak fillet (from the middle piece at approx 160 g)
- salt
- freshly ground peppers (from the mill)
- 1 Tbsp vegetable oil
- 4 Tbsps butter
- 1 shallot
- 200 milliliters Beef broth
- 150 milliliters Madeira Wine
- 2 sprigs thyme
- 150 grams Foie gras
- Pastry flour (to tack)
Preparation steps
Preheat the oven to 80°C (approximately 175°F).
Rinse steaks, pat dry and eason with salt and pepper. Pan-fry steaks on both sides in hot oil with 1 tablespoon of butter until desired doneness. Place steaks on a warm plate and put in the oven to rest for 15-30 minutes.
Pour off the fat that accumulated in the pan. Peel and finely chop the shallot and sweat briefly in the drippings. Deglaze with the broth and let simmer. Add the Madeira and thyme sprig and let liquid reduce to about half. Remove from the heat. Strain through a sieve and return to the pan. Stir in 2 tablespoons of cold butter and season with salt and pepper.
Cut the foie gras into 4 slices, roll in flour and fry for 1-2 minutes in the remaining butter. Brown on both sides and season with salt and pepper.
Place the steaks on a plate, top with a slice of the foie gras and slice the truffle over the foie gras. Spoon some of the sauce over all.
Garnish with parsley.
