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seared fillet of beef with foie gras chapeau & balsamic pan sauce

Serves 6 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 ...