Foie Gras–Topped Filet with Red Wine Chocolate Reduction
Ingredients
FILETS
- 1 tbsp butter
- 2 tbsps vegetable oil
- 2 8-oz filets , prepared at room temperature
- 2 slices foie gras (around 2 oz)
- Sea salt and freshly ground pepper
- Gold leaf , to top (optional)
SAUCE
- 2 tsp butter , unsalted
- 2 shallots , finely diced
- ½ cup red wine
- 1 bay leaf
- 1½ cups beef stock
- ¼ oz Green & Black’s Pure Dark Chocolate Sea Salt , chopped
- Sea salt and freshly ground pepper
WINE PAIRING
- Red Wine Blend
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.
Notes
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.
Nutrition
Calories: 600kcalCarbohydrates: 8gProtein: 40gFat: 45gSaturated Fat: 20gCholesterol: 150mgSodium: 400mgPotassium: 800mgFiber: 1gSugar: 3gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 4mg
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