Preheat the oven to 190 C. Season the beef. Heat the oil in a sauté pan over medium high heat. When the oil is hot, add 1 tablespoon of the butter. Add the meat (one at a time) and sear for about 3 minutes per side. Hold the meat with the tongs against the surface of the pan so that it is completely browned all over.
When the meat is seared, transfer to the roasting pan and put in the oven. Cook the meat for about 7-10 minutes.
Season the foie gras. Heat another sauté pan (it must be separate to the one used for the meat) over a high heat. When the pan is very hot, quickly sear the foie gras for about 45 seconds a side. Remove and set aside on the plate. Reduce the heat to medium high and stir in the 2 tablespoons of Madeira, scraping up any good stuff left in the pan. Set aside.
To make the sauce, discard the fat from the first sauté pan and add 1 tablespoon of the butter. Cook over medium-high heat, then add the shallots. Cook for about 4 minutes, then stir in the remaining 56ml of Madeira and the demi glace and reduce by half, or until it coats the back of the spoon. Strain the sauce through a fine strainer into the small saucepan, and return to a very low heat.
When the meat is done, remove from the oven and let rest for 5 minutes. When rested, put it on a plate on top of some mashed potato, and quickly finish the sauce by bringing it back to the boil, whisking in the foie gras scraps, the truffles, and the remaining tablespoon of butter. Pour it over and around the meat and serve.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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