Beef tenderloin with foie gras and truffle
2 servings
40 minutes
Beef tenderloin with foie gras and truffle is a true masterpiece of haute cuisine inspired by Italian gastronomic traditions. The delicate meat absorbs the refinement of foie gras, adding a velvety texture and rich flavor, while the black truffle reveals subtle earthy notes. This dish embodies the harmony of rich flavors, elegant presentation, and exquisite ingredients. It is perfect for a festive dinner or romantic evening, surprising with the depth of taste sensations. Prepared with cream, wine, and truffle oil, it acquires a rich yet soft flavor, while arugula and cherry tomatoes add fresh accents. Beef tenderloin with foie gras and truffle is not just a dish but a gastronomic journey where each ingredient plays its role in the symphony of taste.
1
Process the fillet, cut into a steak 2 cm thick, salt it, grease with butter, and grill in a pan with parchment for 5-7 minutes.
- Beef tenderloin: 309 g
- Butter: 10 g
2
Slice the truffle into thin slices, add 2 small slices of truffle to the butter, and lightly sauté.
- Black truffles: 5 g
- Butter: 10 g
3
Transfer the roasted meat to a pan with butter and truffles, add wine, pepper, water, simmer and add truffle paste, demi-glace, cream and water, and simmer a bit more.
- Beef tenderloin: 309 g
- Butter: 10 g
- Black truffles: 5 g
- Dry white wine: 10 ml
- Black truffle paste: 40 g
- Demi-glace sauce: 20 g
- Heavy cream 35% fat: 20 ml
4
Cut the foie gras into two slices 0.2–0.3 cm thick, dust with flour, and fry in a pan through parchment for 2 minutes.
- Foie gras: 40 g
- Butter: 10 g
5
Place the steak on the plate, drizzle with sauce, and top with pieces of foie gras. Add pieces of truffle on top of the foie gras.
- Beef tenderloin: 309 g
- Foie gras: 40 g
- Black truffles: 5 g
6
Garnish the edge of the plate with arugula leaves and a flower made from cherry tomato. Drizzle with truffle oil on top.
- Rocket (arugula): 15 g
- Cherry tomatoes: 20 g
- Truffle oil: 5 ml
