- Order online or call 877.236.9183 |
- Customer Support |
- Order Tracking |
- My Account |
- Log In
< back
filet mignon with dices of foie gras and mixed mushrooms
Filet Mignon with Dices of Foie Gras and Mixed Mushrooms
Recipe courtesy of:
Rougie
Recipe Information
Yield: 4 servings
Cook Time: 45 minutes
Level: Medium
Ingredients
- 4- 150g each (5.3 oz) Beef filet mignon
- 80g (2.8 oz) Rougi whole lobe of duck foie gras - diced
- 300g (10.6 oz) Seasonable mushrooms
- 1 clove Shallot
- 20cl (7 fl.oz.) Beef stock
- 80g (2.8 oz) French Butter
- 1 tsp Herbs de provence
- Chervil
- Salt
- Pepper
Directions
Reduce the beef stock on low heat in half.
Sautee the mushrooms in butter with chopped shallots and herbs de provence. Season with salt and pepper. Keep warm.
Season the filet mignon with salt and pepper and then brown the filets in butter.
Sear the foie gras dices on high heat. Put aside.
In each plate, arrange some of the mixed mushrooms. Set the filet on top. Sprinkle with the foie gras dices. Coat with the beef stock that has been reduced by half. Garnish with Chervil.
Sautee the mushrooms in butter with chopped shallots and herbs de provence. Season with salt and pepper. Keep warm.
Season the filet mignon with salt and pepper and then brown the filets in butter.
Sear the foie gras dices on high heat. Put aside.
In each plate, arrange some of the mixed mushrooms. Set the filet on top. Sprinkle with the foie gras dices. Coat with the beef stock that has been reduced by half. Garnish with Chervil.
