Filet Mignon with Foie Gras and Chanterelle Sauce
⏳ Time
1 hour 20 minutes
🥕 Ingredients
16
🍽️ Servings
2
Description
Filet mignon with foie gras and chanterelle sauce
Ingredients
- Veal Tenderloin - 7.1 oz
- Foie Gras - 1.4 oz
- Fatback - 1 piece
- 33% Cream - 9 fl oz
- Red Grape Juice - 1 fl oz
- Potato - 5 pieces
- Gruyère cheese - 0.7 oz
- Pickled Chanterelles - 1.8 oz
- Champignons - 1.8 oz
- Bone marrow bones - 5.3 oz
- Shallot - 3.4 oz
- Butter - 2.1 oz
- Truffle Paste - 1 tablespoon
- Unrefined Sunflower Oil - 1 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Peel the potatoes, cut them into random pieces, and boil until cooked through. In a separate saucepan, bring water to a boil and add the bone for 10 minutes.
Step 2
Finely chop the shallots and mushrooms, and cut the chanterelles into random pieces.
Step 3
Cut the meat into two equally sized medallions, lightly pound them, and season with salt and pepper. Sear the medallions in a small amount of oil for about one minute on one side, then no more than 10 seconds on the other side.
Step 4
In a skillet, first sauté the shallots, then add the mushrooms separately.
Step 5
Place one medallion on the fat mesh with the seared side down, top it with the foie gras, then add the truffle paste. Cover with a second medallion with the seared side up, wrap the "sandwich" in the fat mesh, trimming off any excess.
Step 6
Sear the "sandwich" in a mesh on a hot skillet, seam side down, to seal it. Transfer to an oven preheated to 356°F and bake for 13 minutes.
Step 7
In a saucepan, heat olive oil for frying with 10 g of butter, add the chanterelles, season with salt and pepper, add half of the sautéed shallots, and pour in the wine. Then add 250 g of cream, simmer for a couple of minutes, and finally add 15 ml of milk.
Step 8
Blend the finished sauce in a blender and strain it through a sieve.
Step 9
Pass the boiled potatoes through a vegetable mill, then add melted butter, 20 ml of cream, and 20 ml of milk. Season with salt and mix well. Transfer the puree into a piping bag.
Step 10
Clean the boiled bone inside and out, and stuff it with a mixture of sautéed onions and mushrooms.
Step 11
Place a culinary ring on a plate and pipe the puree around the outer edge of the ring. Sprinkle the puree with grated cheese and torch it.
Step 12
Place the stuffed bone in the center of the circle and arrange the foie gras minions on top. Drizzle the sauce made from chanterelles around the bone. Garnish with microgreens.
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