Chateaubriand with spicy mashed potatoes and foie gras
2 servings
50 minutes
Chateaubriand with spiced mashed potatoes and foie gras is a masterpiece of European cuisine, embodying sophistication and refinement. The dish is named after the French writer and diplomat François-René de Chateaubriand, known for his taste for life and art. The beef tenderloin, infused with the aromas of thyme, rosemary, and garlic, becomes tender and juicy after marinating and roasting. The spiced mashed potatoes, enriched with fresh herbs, add brightness and depth of flavor to the dish. Foie gras, seared to a golden crust, contributes a velvety texture and rich taste. The demi-glace sauce with hints of teriyaki completes the harmony of flavors. This dish is perfect for special occasions and gourmets who appreciate the refined blend of classic and modern.
1
Peel the potatoes and boil until cooked, it will take about 20 minutes.
- Potato: 200 g
2
Marinate the meat in olive oil with salt, pepper, garlic, thyme, and rosemary. Leave for 5 minutes.
- Beef tenderloin: 200 g
- Olive oil: 30 ml
- Salt: to taste
- Ground black pepper: to taste
- Garlic: 1 clove
- Thyme: 1 sprig
- Rosemary: 1 sprig
3
Heat 200 ml of water, pour a little warm water into the dry demi-glace and mix well. Then transfer it to a saucepan with the remaining water, add teriyaki and continue stirring. The sauce should be homogeneous, with the consistency of liquid sour cream.
- Demi-glace sauce: 50 g
4
Heat 15 ml of oil in a pan and fry the meat on all sides until golden brown, then transfer it to a baking dish and place it in an oven preheated to 180 degrees for 10-15 minutes.
- Olive oil: 30 ml
- Beef tenderloin: 200 g
5
Blend onion, parsley, dill, and 100 ml of water until a smooth green mass. Then strain through a sieve.
- White onion: 40 g
- Parsley: 40 g
- Dill: 40 g
- Demi-glace sauce: 50 g
6
Mash the boiled potatoes with 20 g of butter and cream. Then, melt another 20 g of butter in a pan, add the puree, add a little green juice, and mix until you reach a playdough-like consistency. You can add more green juice to achieve the desired green color.
- Potato: 200 g
- Butter: 70 g
- Cream 33%: 70 ml
- Butter: 70 g
- Dill: 40 g
7
Melt another 20 g of butter in the pan and fry the foie gras until golden brown.
- Butter: 70 g
- Foie gras: 30 g
8
Using a culinary ring greased with butter, place the puree, leaving a hollow in it. Pour demi-glace into the hollow, place the meat on top, and garnish with potato chips.
- Butter: 70 g
- Demi-glace sauce: 50 g
- Beef tenderloin: 200 g