seared fillet of beef with foie gras chapeau & balsamic pan sauce
This dish is luxurious. If you’re not into foie gras, the beef is wonderful by itself or served with Truffled Mashed Potatoes and Creamed Spinach Royale.
- 4 tablespoons (½ stick) butter
- 6 fillets of beef, about 4 ounces each
- Salt and pepper
- ½ cup balsamic vinegar
- 7-ounce block (canned) foie gras, cut into 6 equal-sized medallions
Melt 2 tablespoons of the butter in a skillet large enough to hold all of the fillets. Season the beef with salt and pepper and sear in the butter until a rich brown—3 minutes on each side for rare, 5 minutes on each side for medium-rare. Set aside.
Deglaze the pan with balsamic vinegar, stirring well with a wooden spoon to incorporate all the beef flavor. Allow to reduce for about 2 min-utes and then whisk in the remaining 2 tablespoons butter. Remove from heat and cover with foil to keep warm.
Heat a nonstick skillet until it is very hot. Carefully place 2 medallions of foie gras in the pan. After 1 minute, flip each medallion with a spatula (the edges and surface should be well-seared). Remove the foie gras after an additional minute and repeat with the remaining pieces.
To serve, top each fillet with a piece of foie gras. Drizzle with a small amount of the balsamic pan sauce, reheated if necessary.