Beef fillet with foie gras and red wine sauce
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 55 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Lactose-free and 8 more Indicative dietary requirements
View full classification 25 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Beef fillet 4 medallions 600 g
- Fresh foie gras 4 slices, 1 cm thick 160 g
- Sliced white bread 4 slices 100 g
- Shallot 80 g
- Beef stock 150 ml 150 g
- Red wine 150 ml 150 g
- Brandy 50 ml 50 g
- Cornflour 5 g
- Water 20 ml cold 20 g
- Extra virgin olive oil 15 g sauce and 5 g meat 20 g
- Bay leaf 1 leaf 0.2 g
- Parsley 2 g
- Black pepper 0.3 g
- Salt to taste 2 g
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Method
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Chop the shallots and soften in 15 g oil for 6 minutes. Add the brandy and red wine, boil for 3 minutes, then add the beef stock and bay leaf. Reduce over medium-low heat for 20 minutes. Remove the bay and strain.
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Dissolve the cornflour in the 20 ml cold water. Add to the hot sauce and boil for one minute, stirring until it lightly coats a spoon. Toast the bread and set aside.
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Season the beef fillet with salt and pepper and coat with the remaining 5 g oil. Cook in a hot frying pan for about 3–4 minutes per side, adjusting for thickness and preferred doneness; sear the edges too. Rest for 5 minutes.
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Lightly season the foie gras and sear in another dry frying pan for 1–2 minutes per side. Lower the heat and carefully continue until the centre reaches 70°C for 2 minutes; fresh foie gras is offal and should not be served raw in the centre. Drain the fat. Layer bread, beef and foie gras on each plate, add the sauce and finish with parsley.
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