Beef Tenderloin with Foie Gras and Truffle
Main Dishes • Italian
Description
Beef tenderloin with foie gras and truffle
Ingredients
- 10% cream 0 fl oz
- Butter 0 oz
- Dry White Wine 0 fl oz
- Foie Gras 0 oz
- Black Bean Paste 0 oz
- Veal Tenderloin 10 oz
- Black truffles 0 oz
- Demi-Glace Sauce 0 oz
- Arugula 0 oz
- Marinated cherries 0 oz
- Truffle Oil 0 fl oz
Step-by-Step Guide
Step 1
Prepare the tenderloin, slice it into a steak about 2 cm thick, season with salt, brush with butter, and grill on a skillet lined with parchment for 5–7 minutes.
Step 2
Slice the truffle into thin slices, add 2 small slices of truffle to the butter, and lightly sauté.
Step 3
Transfer the seared meat to the skillet with butter and truffles, add wine, pepper, water, simmer, and add truffle paste, demi-glace, cream, and water, and simmer a bit more.
Step 4
Cut the foie gras into two pieces about 0.2–0.3 cm thick, dust with flour, and sauté in a skillet lined with parchment for 2 minutes.
Step 5
Place the steak on a plate, drizzle with sauce, and top with pieces of foie gras. Place truffle slices on top of the foie gras.
Step 6
Garnish the edge of the plate with arugula leaves and a flower made from cherry tomatoes. Drizzle with truffle oil.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!