Beef Tournedos with Seared Foie Gras
& Cabernet, Portabella Demi-Glace
4 petite filet mignon (about 4 oz each)
4 (2 oz) slices of foie gras
¼ C extra virgin olive oil
1 finely diced shallot
2 large portabella caps (sliced)
1 tsp minced garlic
6 sprigs of fresh thyme
¼ C cabernet sauvignon wine
2 ½ C classical French demi-glace
kosher salt & course ground black pepper to taste
In a medium size sauté pan, heat the extra virgin olive oil on a medium flame. Season the filets with the kosher salt & course ground black pepper, then add them to the pan. Continue to cook the filets to medium rare, making sure to give them a good sear on each side, then remove from the pan and allow to rest.
In the same pan, add the shallots & mushrooms and allow them to sauté for about 5 mins, or until wilted. Next add the garlic & allow to cook for about 2 more mins, being careful not to burn the garlic. Remove the thyme leaves from 4 of the sprigs on hand. Add the thyme leaves & red wine to the pan and allow to reduce to 1/3, then add the demi-glace. Allow the sauce to simmer for about 10 mins on low heat so that the flavors will come together. Remove from heat and set aside.
Finally, place a cast iron skillet on a medium-high flame and sear the foie gras. Do not over cook the foie gras, sear only until a golden brown color on each side is achieved, about a minute on each side, depending on how hot your skillet is.
Place the filets on your favorite serving platter/dish, then the foie gras. Finish the plate by drizzling the cabernet demi-glace over the filets & foie gras, placing some of the mushrooms on top as well, then garnish with the remaining fresh thyme sprigs.