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Add a photoServings: 6
Ingredients
- 6 slc Fois Gras, 1/4" thick and 2" in diameter
- 24 slc Black truffles
- 1/2 c. Madeira
- Â Â Salt to taste
- Â Â Freshly-Grnd black pepper to taste
- 18 x Tourneed potatoes
- 6 x Fillet mignon - (6 to 8 ounce ea)
- 6 x Canapes (rounds of white bread sauteed in butter)
- Â Â Salt to taste
- Â Â Freshly-Grnd black pepper to taste
- 10 Tbsp. Butter
- 2 Tbsp. Arrowroot
- 2 c. Veal stock
- 1 Tbsp. Finely-minced parsley
Directions
- Preheat the oven to 400 degrees.
- Season the Foie Gras with salt and pepper. Place the Foie Gras in a shallow dish and cover with 1/4 c. of the Madeira. Soak the truffle slices in the remaining 1/4 c. of Madeira. Marinate the Foie Gras and truffles for 10 min. Remove the Foie Gras and truffle slices, reserve the Madeira.
- In a saute/fry pan, heat 8 Tbsp. of butter. Add in the potatoes to the melted butter and season with salt and pepper. Saute/fry the potatoes for 3 to 4 min. Place the potatoes in the oven and roast the potatoes till golden brown-brown and tender, about 20 min, shaking the pan every five min. Season the fillets with salt and pepper.
- In a large saute/fry pan, heat 2 Tbsp. of butter. When the butter has melted, add in the fillets and sear for 3 to 4 min on each side. Remove from the pan. Place the canapes in the saute/fry pan and arrange the fillets on top. Place the pan in the oven and roast for 6 to 8 min for medium-rare.
- In a warm saute/fry pan, sear the Foie Gras for 1 to 2 min on each side. Remove the foie Gras and drain on a paper-lined plate. Dissolve the arrowroot in 2 Tbsp. of the reserved Madeira to create a slurry and set aside. Add in the reserved Madeira, truffles and veal stock to the Foie Gras fat. Bring the liquid up to boil and whisk in the slurry. Boil the liquid for a couple of min and then reduce to a simmer. Cook the sauce for 3 to 4 min. Season with salt and pepper.
- To serve, remove the fillets and potatoes from the oven. Place the fillets in the center of each plate. Arrange three potatoes around each fillet. Top each fillet with a piece of seared Foie Gras. Spoon the sauce over the top of the Foie Gras and garnish with parsley.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 340g | |
| Recipe makes 6 servings | |
| Calories 865 | |
| Calories from Fat 589 | 68% |
| Total Fat 65.86g | 82% |
| Saturated Fat 34.76g | 139% |
| Trans Fat 0.0g | |
| Cholesterol 187mg | 62% |
| Sodium 523mg | 22% |
| Potassium 721mg | 21% |
| Total Carbs 25.79g | 7% |
| Dietary Fiber 1.3g | 4% |
| Sugars 20.95g | 14% |
| Protein 36.26g | 58% |
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