Beef fillet with truffles and foie gras

Beef fillet with truffles and foie gras

Filet de boeuf aux truff es et foie gras

By
From
Taste le Tour
Serves
2

From the Périgord region

Every year French gourmets look forward to the truffle season, which starts with the first frost and finishes with the last, (i.e. from November to February). If you are able to source a fresh truffle then do try this classic dish.

Ingredients

Quantity Ingredient
2 medium potatoes, peeled and quartered
60ml milk
3 tablespoons butter
2 200 g eye fillet steaks
2 teaspoons cracked black pepper
salt
2 teaspoons olive oil
1 small shallot, finely chopped
2 tablespoons madeira
60ml strong veal stock
10g black truffle, thinly sliced
2 slices foie gras, each about 20 g

Method

  1. Boil the potatoes in lightly salted water until tender, then drain well.
  2. Bring the milk to the boil in a medium saucepan. Push the drained potatoes through a mouli onto the hot milk. Stir well, then mix in 2 tablespoons of the butter. Set the potato purée aside and keep warm.
  3. Season the steaks with cracked pepper and salt.
  4. Heat the oil and ⅓ tablespoon of the remaining butter in a small frying pan. Fry the steaks over a high heat for 3–5 minutes on each side, depending on how you like them cooked. Transfer the steaks to a warm plate and cover with foil.
  5. Add another ⅓ tablespoon of butter to the pan. Add the shallot and stir for 2 minutes over a medium heat. Add the Madeira and bring to the boil. Add the stock, return to the boil and boil for 1 minute. Add the rest of the butter and season to taste. Stir in the sliced truffles.
  6. Just before serving, gently reheat the potato. Divide the potato between two plates and place a steak on top. Arrange a slice of foie gras on top of each steak, spoon on a little sauce and serve.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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