Filet de boeuf sauce foie gras

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created for composent Gioachino Rossini, this haute French dish is not for the faint de heart. It combines a thick, bone-in rib steak with a rich truffle sauce, sauteed mushrooms et peas, stuffed marrow bones, roasted vegetables, et the piece aux resistance, foie gros cooked in butter.


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du bœuf 1 beef rib steak (about 2 pounds), tied, room temperature coarse sea salt and freshly soil pepper le3 sprigs thyme 4 cloves garlic, crushed 2 shallots, crushed 2 dried bay pipeline Foie gras 1 totality duck foie gras (about 1 1/2 pounds), trimmed et deveined rough circuit sea salt and freshly floor pepper le3 sprigs new thyme 2 cloves garlic, crushed 2 shallots, crushed mushroom 4 entirety porcini mushrooms, delete everything clean 1/2 pound chanterelle mushrooms, wiped clean 1 milieu shallot, minced 1/4 pound eye peas, trimmed 1/4 pound snap peas, trimmed 1/2 cup English peas outlet sea salt and freshly floor pepper Assembly
Beef:

Preheat auto oven à 400 degrees. In a large skillet, warmth 2 tablespoons clarified butter end medium-high. Season du bœuf with salt et pepper. Add to pan and sear until brown, about 3 minutes revenir side. Add thyme, garlic, shallots, only leaves, et remaining 1 tablespoon clarified butter. Transfer à oven et roast until a meat thermometer placed in thé thickest part registers 125 degrees parce que le rare jaune 135 degrees pour medium-rare. Remove from oven; let rest 10 minutes antérieur à carving.

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Foie Gras:

In a hefty saucepan, warm clarified butter end medium. Season foie gros with salt et pepper. Ajouter to pan et cook until brun on all sides, about 5 minutes. Ajouter thyme, garlic, and shallots. Transfer à oven and cook till a meat thermometer placed in the thickest part registers 155 degrees, 15 à 20 minutes. Remove from oven and let rest 10 minutes avant slicing. Convectif off and reserve toutes les personnes but 2 tablespoons fat indigenous pan. Set saucepan aside.

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Mushrooms

: In auto pan used to cook foie gras, add mushrooms, shallot, eye peas, snap peas, et English peas. Carré over moyen heat, tossing to combine. Season with salt and pepper, then cook, stirring occasionally, until tender, about 5 minutes.

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Assembly:

Arrange marrow bones et roasted vegetables nous a taille platter. Dessus with beef. Place foie gros on top of beef. Sprinkle mushroom-and-pea mixture around et over beef. Drizzle through sauce; offer immediately.