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Whole Goats and Pigs Dried Mushrooms Foie Gras

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The Lutèce Cookbook André Soltner with Seymour Britchky [Buy Me]

Filet Mignon au Foie Gras
Sautéed Filet Mignon with Foie Gras

This is a wonderful dish, wonderfully rich, and still popular with Lutece customers, as it has been for more than thirty years.

Ingredients

Salt

Pepper, fresh ground

2 filets mignons, about 5 ounces each

2 tablespoons (1/4 stick) unsalted butter

1 scant tablespoon peanut oil

2 slices fresh foie gras, about 2 ounces each, or 2 slices of Terrine de Foie Gras, about 1 ounce each

6 mushrooms, washed and sliced

1 tablespoon Madeira

2 tablespoons heavy cream

3 tablespoons Fond de Veau

Serves 2

Instructions

1. Salt and pepper the filets mignons. In a skillet, melt 1/3 of the butter with the oil, and saute the filets mignons over high heat for 4 minutes on each side. (The filets will be rare. To do them medium rare, saute them for 1 more minute on each side.) Remove the meat from the skillet. Set aside, and keep warm.

2. In the same skillet, saute the slices of foie gras (or Terrine de Foie Gras), 1 1/2 minutes on each side, and put each slice on 1 of the filets mignons.

3. Discard most of the fat from the skillet, and saute the mushrooms in the remaining fat over high heat for 3 minutes. Still over high heat, add the Madeira. Then add the cream, and cook for 2 minutes more.

4. Add the Fond de Veau. Bring to the boil, and stir in the remaining butter while cooking for 1 minute more. At this stage the sauce should be silky.

5. Pour the mushroom sauce over the meat. Serve hot.

Note: Any vegetable is a good garnish for this beef.

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