Aug 9, 2012
Beef fillet with truffles and foie gras.
I need to thank Melissa Brauer from gastronomel.com.au for this lovely recipe. Melissa used our Fine Old Muscat instead of the Madeira, you could also use our Fine Old Malmsey (another name for Madeira)
Read Melissa's blog about her "first find your truffle" experience. Read here
2 medium potatoes
1/4 cup milk
40 g butter
1 small shallot, finely chopped
10 g truffles
2 pieces of eye fillet, each about 200 g
2 tsp cracked black pepper
2 tsp oil
2 tbsp Madeira wine (we used Buller Wine’s award winning Muscat instead – considering how much trouble we’d gone to with the truffle, we decided to go for gold here)
1/4 cup veal stock
Freshly ground black pepper
2 slices of foie gras, each about 20 g
Cut potatoes into quarters and place in a small saucepan. Cover with cold, salted water, bring to the boil and cook potatoes until done.
Bring milk to the boil in a medium saucepan.
Drain potatoes and pass them through a mouli over the milk. Combine mashed potato with hot milk and mix in two-thirds of the butter. Put mashed potato aside.
Chop shallots and cut truffles into small strips.
Season eye fillets with salt and cracked pepper.
Heat oil and half the butter in a small pan and cook eye fillets on high heat for 3-5 minutes on each side. Transfer steaks to a plate and cover with foil.
Add half the remaining butter to pan. Add shallots and stir for 2 minutes. Add Madeira and bring to the boil. Add stock, return to the boil and boil for 1 minute. Add remaining butter and season to taste with salt and pepper. Stir in sliced truffles.
Serve a little hot mashed potato onto 2 plates. Top with steak. Place a slice of foie gras on top of steak, spoon a little sauce over and serve.
The perfect wine for this meal would be Buller Wines Langdon Shiraz