Chateaubriand with Spicy Mashed Potatoes and Foie Gras

Ingredients

• Veal Tenderloin 5 oz
• Thyme 1 sprig
• Rosemary 1 sprig
• Garlic 1 clove
• Potato 5 oz
• Dill 0 oz
• Parsley 0 oz
• Spanish onions 0 oz
• Butter 0 oz
• 33% Cream 0 fl oz
• Olive Oil 0 fl oz
• Foie Gras 0 oz
• Demi-Glace Sauce 0 oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Peel the potatoes and boil them until tender, which will take about 20 minutes.

Step 2

Marinate the meat in olive oil with salt, pepper, garlic, thyme, and rosemary. Let it rest for 5 minutes.

Step 3

Heat 200 ml of water, pour a little warm water into the dry demi-glace, stir well, then transfer it to a saucepan with the remaining water. Add teriyaki sauce and continue to stir. The sauce should have a smooth consistency, similar to that of liquid sour cream.

Step 4

In a skillet, heat 15 ml of oil and sear the meat on all sides until golden brown, then transfer it to a baking dish and place it in an oven preheated to 355°F for 10-15 minutes.

Step 5

In a blender, blend the onion, parsley, dill, and 100 ml of water until you achieve a smooth green mixture. Then strain through a sieve.

Step 6

Mash the boiled potatoes with 20 g of butter and cream. Then, in a skillet, melt another 20 g of butter, add the potato puree, and mix in a little green juice, stirring until you reach a play-dough-like consistency. You can add more green juice to achieve the desired shade of green.

Step 7

Melt an additional 20 grams of butter in a skillet and sauté the foie gras until golden brown.

Step 8

Using a ring mold brushed with butter, layer the puree, creating a hollow in the center. Pour the demi-glace into the hollow, place the meat on top, and garnish with potato chips.