Fillet of beef with foie gras and button mushrooms – Recipe

The story

And here is my recipe …

For me, foie gras is something out of the ordinary and very special. I wanted to do it justice, yet keep it simple. This is what I came up with.


  • 1 Kg Fillet steak, Cut into 4 equal portions
  • 4 Foie Gras, Small round disks
  • 20 Button mushrooms, Small ones kept whole
  • Thyme
  • Rosemary
  • 75 ml Red wine
  • 75 ml Port wine
  • 750 ml Beef stock
  • 1 Clove Garlic, Crushed
  • ½ White onion, Finely chopped
  • 1 Bay leaf
  • Olive oil
  • Butter


Fillet of beef with foie gras and button mushrooms

1.To make the Jus: Add the chopped onion, crushed garlic clove, a few pepper corns and the bay leaf to a pan with a little olive oil. Fry until the onion is translucent. Add the thyme, red wine and port. Bring to simmer and cook until the liquid is reduced by half. Strain the liquid and discard the herbs and vegetables.

2. Return the reduced wine mixture to a pot. Add the beef stock and bring to a simmer. Cook until the liquid is well reduced. The sauce should coat the back of a spoon. Taste for seasoning and add salt and paper to taste. Finish off with a few knobs of butter. The sauce should be shiny and glossy. Keep warm.

3.To Cook the steak: Season the steak with salt and pepper. Add equal amount of oil and butter to hot pan and sear the meat until it is brown on all sides. Cook on all sides for about 5 mins The meat should still be rare. Place a disk of foie gras on top of each steak, add a sprig of rosemary to the pan and transfer to a hot oven. Cook for a few more minutes until the foie gras is starting to melt and the meat is medium rare or to your liking. Add the button mushrooms to the pan and fry for a few minutes until they are just cooked through.

4.To make the French Fries: Cut the required number of potatoes into equal sized chips. Wash and dry throughly. Heat enough oil to about 163℃. I use a deep fryer, you could use a large pot and a kitchen thermometer. But it important that you cook the chips at this temprature. Cook a small batch for between 5 to 7 minutes or until the outside becomes blistery but not brown. Take out and drain on kitchen paper. All the oil to get back to the required temperature before you add the next batch. Repeat for as time times as is required. Do not crowed the pot and do not allow the oil to cool down. Once all the fries are fried, drained and cooled down, increase the heat of the oil to 190℃. Repeat the process, thus given the cooked fries a double fry. They will puff up and turn golden brown after only a few minutes. Remove and drain once they are golden brown and crispy. Allow the oil to come up to the required temperature and cook the next batch, until all fries are done. While warm sprinkle with rosemary-salt (easy to make, just pound some salt and fresh rosemary together) and serve with the steak and jus.


2 Comments Add yours

  1. trixfred30 says:

    Beef fillet is my favourite – but i’ve never tried foie gras

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