Foie Gras–Topped Filet with Red Wine Chocolate Reduction

DSC_0347
Print Recipe
Foie Gras–Topped Filet with Red Wine Chocolate Reduction
Servings
servings
Servings
servings
Ingredients
FILETS
1 tbsp butter
2 8-oz filets, prepared at room temperature
2 slices foie gras (around 2 oz)
Gold leaf, to top (optional)
Instructions
PREHEAT oven to 450°F.
MELT the butter in a saucepan, for the sauce.
ADD chopped shallots and sweat until glassy.
ADD bay leaf, red wine and stock. Stir.
SIMMER sauce until it has reduced by ½. It should coat the back of the spoon.
ADD chopped Green & Black’s Pure Dark Chocolate Sea Salt. Stir until chocolate has melted into sauce.
SEASON to taste and set aside while you prepare filets.
SEASON filets with freshly ground pepper and sea salt.
HEAT the butter and vegetable oil in a frying pan over high heat.
SEAR the filet on all sides for 1-2 minutes, until they have a nice crust.
PUT filets into oven until they reach 130°F for medium rare (120°F for rare). This should only take about 5 minutes.
REST meat for 10 minutes before serving. Top with foie gras and red wine chocolate reduction.
Ingredients
FILETS
1 tbsp butter
2 8-oz filets, prepared at room temperature
2 slices foie gras (around 2 oz)
Gold leaf, to top (optional)
Instructions
PREHEAT oven to 450°F.
MELT the butter in a saucepan, for the sauce.
ADD chopped shallots and sweat until glassy.
ADD bay leaf, red wine and stock. Stir.
SIMMER sauce until it has reduced by ½. It should coat the back of the spoon.
ADD chopped Green & Black’s Pure Dark Chocolate Sea Salt. Stir until chocolate has melted into sauce.
SEASON to taste and set aside while you prepare filets.
SEASON filets with freshly ground pepper and sea salt.
HEAT the butter and vegetable oil in a frying pan over high heat.
SEAR the filet on all sides for 1-2 minutes, until they have a nice crust.
PUT filets into oven until they reach 130°F for medium rare (120°F for rare). This should only take about 5 minutes.
REST meat for 10 minutes before serving. Top with foie gras and red wine chocolate reduction.

Recipes developed by Ailsa von Dobeneck. Ailsa was a student of Le Cordon Bleu London and a contestant on FOX's MasterChef; had a weekly culinary column with the Daily Beast and was a frequent presenter at the Smithsonian; and now lives in Baton Rouge, Louisiana where she recreates historic Gulf Coast recipes. Follow her at thecurioustastebud.com.

Leave a Reply