Chateaubriand with Spicy Mashed Potatoes and Foie Gras
Main Dishes | European cuisine
⏳ Time
50 minutes
🥕 Ingredients
15
🍽️ Servings
2
Description
Chateaubriand with spicy mashed potatoes and foie gras
Ingredients
- Veal Tenderloin - 7.1 oz
- Thyme - 1 sprig
- Rosemary - 1 sprig
- Garlic - 1 clove
- Potato - 7.1 oz
- Dill - 1.4 oz
- Parsley - 1.4 oz
- Spanish onions - 1.4 oz
- Butter - 2.5 oz
- 33% Cream - 2 fl oz
- Olive Oil - 1 fl oz
- Foie Gras - 1.1 oz
- Demi-Glace Sauce - 1.8 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 356°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.
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