Filet mignon with foie gras and chanterelle sauce
2 servings
80 minutes
Filet mignon with foie gras and chanterelle sauce is a masterpiece of French gastronomy where the refinement of flavors reaches the highest level. This dish has its roots in classic French cuisine, where the harmony of ingredients plays a key role. Tender beef medallions enriched with the luxurious texture of foie gras are complemented by the rich aroma of truffle paste. All this is united by a juicy chanterelle sauce that adds an exquisite forest note. The creamy mashed potatoes with Gruyère cheese add another textural note, creating a perfect balance. Every detail matters in this dish – from roasting the 'sandwich' in a fat net to garnishing with microgreens. It is perfect for a festive dinner, surprising guests and delivering true gastronomic pleasure.
1
Peel the potatoes, cut them randomly, and boil until cooked. In a separate saucepan, bring water to a boil and add the bone for 10 minutes.
- Potato: 5 piece
- Tubular bones: 150 g
2
Finely chop the shallots and mushrooms, and cut the chanterelles randomly.
- Shallots: 95 g
- Champignons: 50 g
- Chanterelles: 50 g
3
Cut the meat into two equal-sized medallions, lightly pound, season with salt and pepper. Fry the medallions in a small amount of oil on one side for about a minute, and on the other side for no more than 10 seconds.
- Beef tenderloin: 200 g
- Salt: to taste
- Ground black pepper: to taste
4
In the pan, first sauté the shallots after the meat, then separately cook the mushrooms.
- Shallots: 95 g
- Champignons: 50 g
5
Place one medallion with the fried side down on the fat net, top with foie gras, then truffle paste, cover with the second medallion with the fried side up, wrap the 'sandwich' in the fat net, cutting off the excess.
- Beef tenderloin: 200 g
- Foie gras: 40 g
- Pork fat mesh: 1 piece
- Truffle paste: 1 tablespoon
6
Fry the 'sandwich' in a mesh on a hot skillet, seam side down, to seal it. Place in an oven preheated to 180 degrees for 13 minutes.
7
In a saucepan, heat olive oil with 10 g of butter, add chanterelles, season with salt and pepper, add half of the sautéed shallot, and pour in wine. Then add 250 g of cream, simmer for a couple of minutes, and finally add 15 ml of milk.
- Refined olive oil: 40 ml
- Butter: 60 g
- Chanterelles: 50 g
- Salt: to taste
- Ground black pepper: to taste
- Shallots: 95 g
- Red dry wine: 50 ml
- Cream 33%: 270 ml
8
Blend the ready sauce and strain it through a sieve.
9
Mash the boiled potatoes using a vegetable mill, add melted butter, 20 ml of cream, and 20 ml of milk, season with salt, and mix well. Transfer the puree to a pastry bag.
- Potato: 5 piece
- Butter: 60 g
- Cream 33%: 270 ml
- Salt: to taste
10
Clean the boiled bone inside and out, and fill it with a mixture of fried onions and mushrooms.
- Tubular bones: 150 g
- Shallots: 95 g
- Champignons: 50 g
11
Place a culinary ring on a plate and pipe puree around the outer side of the ring. Sprinkle the puree with grated cheese and torch it.
- Gruyere cheese: 20 g
12
Place a stuffed bone in the center of the circle and arrange minions with foie gras on top. Pour sauce made from chanterelles around the bone. Garnish with microgreens.