3 Most Amazing 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 flavor of foie gras has long been dubbed as the ultimate gastronomic experience, and there are many ways to serve it at home for your enjoyment.
With foie gras, a little goes a long way, so to fully satisfy your appetite, it’s always a great idea to pair this with beef. In many ways, foie gras tastes a lot like beef except more buttery and delicate. So when served together with beef steaks or fillets, you’ll get a combination of texture, flavors and aroma that complete each other.
Without further ado, let’s dive into 3 most amazing foie gras and beef steak ideas you need to try at least once!
1. Grilled Fillet Mignon Stuffed With Foie Gras & Morel Sauce
You’ll love this recipe by Joey Altman from Foodnetwork for its simplicity. With just 2-step instructions, this is going to be the perfect one for beginners anywhere. You’ll also find the taste extra satisfying all thanks to the stuffed foie gras into the steak for a well-blended and all-around dish to experience.
- 2 tablespoons butter
- 2 tablespoons minced shallots
- 1 pound fresh morel mushrooms, split in half and brushed clean
- 1 tablespoons minced garlic
- 2 cups red wine
- 1 cup veal stock or beef broth
- 2 tablespoons chopped fresh thyme
- Salt and pepper, to taste
- 4 (8-ounce) filet mignon steaks, cut from the center of beef tenderloin
- 4 (2-ounce) slices foie gras*
- Olive oil
- Salt and pepper
- To prepare the steaks make an incision in the side of the steak 3/4 of the way through, creating a deep pocket in the middle. Season a piece of foie gras and stuff 1 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.
- 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 start to release some of their liquid. Add the wine and cook until the wine is about 75 percent reduced. Add the broth and thyme and boil until broth is 50 percent reduced. Stir in the butter and season. Ladle over each steak.
2. Beef Fillets with Foie Gras Sauce & Baby Potatoes
Offering a familiar homemade taste, this recipe by Mr.Meat presents the all-time favorite side dish baby potatoes slow cooked to perfection. With a splash of red wine in the making, this is a great idea for fine-dining at home with the spouse.
- 200g beef fillet
- 50g foie-gras
- 4 baby asparagus
- 60g baby potatoes
- 3 sticks of fresh thyme
- 100g butter
- 50g red wine preferably (pinot noir or merlot)
- 10g shallots fine chopped
- 70g beef stock
- 10g olive oil
- Sea salt
- Blend of pepper (red/ back/green/ white)
- In a small casserole sauté the shallots with the butter over medium heat, for 2 minutes, add the red wine and let reduced ¾ ,add the beef stock, one stick of fresh thyme, let simmer for 5 minutes, lower the heat and add the foie-gras and stir until you have a smooth texture cream. Set aside.
- Cut the baby potatoes in half lengthwise, place them in sauté pan with the flat surface down, add water to cover the potatoes 2/3, add the butter, the thyme leaves, sea salt and blend of pepper cover with a plate and cook for 15 -20 minutes until caramelized and soft.
- 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 top of the large plate).
- Season the filet on both sides with sea salt and pepper.
- Heat the olive oil in a heavy frying pan over a high heat. Place the filet and reduce the heat to medium, add the butter, in a motion away from yourself so as not to splatter you 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.
- Remove the steak to the rack and season with sea salt and pepper on both sides. Let rest for 1 minute and serve immediately.
- For the asparagus, place a heavy casserole with water on high heat and blanch the asparagus for 40 sec. Place them in ice path to stop the cooking processes. Drain the on a kitchen towel, season with sea salt and the blend of peppers.
3. Beef 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 try.
- 3 tbsp. clarified butter
- 4 (1/2”-thick) slices baguette
- 4 oz. fresh foie gras, cut into 2” rounds about 1/2” thick
- Salt and freshly ground black pepper
- 4 (6-oz.) beef filets, at room temperature
- 1⁄2 cup madeira
- 2 cups rich veal stock or beef stock
- 6 oz. demi-glace
- 8 tbsp. butter, cut into pieces
- 1 (1-oz.) black truffle, thinly sliced
- Preheat oven to 200°. Heat clarified butter in a nonstick skillet over medium heat. Add bread slices and fry until golden, about 30 seconds per side. Transfer croutons to a platter and keep warm in oven.
- Wipe skillet out with paper towels and return to high heat. Season foie gras to taste with salt and pepper, then sear until browned, about 30 seconds on each side. Keep warm in oven with croutons.
- Return skillet to medium-high heat. Season filets to taste with salt and pepper. Add to skillet and cook until well browned, about 5 minutes per side for medium rare. Transfer filets to platter with croutons and foie gras to keep warm.
- Return skillet to medium-high heat, add madeira, and cook until alcohol has evaporated and reduced slightly, about 2 minutes. Add stock and demi-glace, increase heat to high, and cook 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, about 2 minutes more.
- To serve, place each crouton on a warm dinner plate. Place filets on top of croutons, center 1 piece of foie gras on each filet, arrange 3-4 truffle slices on each piece of foie gras, then spoon sauce over the top. Garnish each with a sprig of parsley, if you like.
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