Ingredients
Check off ingredients as you go
For 6 servings
- 6 beef steaks about 140g (5oz) each (tenderloin or sirloin)
- 300g (10.5oz) frozen raw foie gras escalopes (kashered)
- 20g (0.7oz) truffle slices (optional)
- 6 slices white bread (preferably without crusts)
- Salt, pepper
For the sauce
- 1 glass cognac or white wine (200ml/¾ cup)
- 200ml (¾ cup) non-dairy cream
- Salt, pepper
Remove the beef steaks from the refrigerator 20 minutes before preparing them.
Remove the crusts from the bread slices and toast them in a toaster or lightly oiled pan until golden. Keep warm (I place them on a covered plate in the oven at 100°C/200°F).
Heat a non-stick pan and place the foie gras escalopes in the very hot pan without any fat (without thawing first!). Sear 30 seconds on each side, then reduce to low heat and finish cooking 2 minutes per side. Keep the foie gras escalopes warm. Deglaze the pan juices with cognac or wine. Scrape with a wooden spoon, then pour in the non-dairy cream. Season with salt and pepper and let thicken over low-medium heat.
Meanwhile, in another pan with 2 tablespoons oil, sear the beef steaks over high heat for two minutes on each side for rare, 3 minutes for medium. Season with salt and pepper.
Plate by placing the toasted bread, top with the beef steak, then the seared foie gras and a truffle slice if using. Drizzle with sauce and serve immediately.
Some accompaniment ideas: with green beans, truffle mashed potatoes, roasted carrots, sautéed mushrooms, or a salad of baby greens.
Tips and advice
- If your foie gras isn’t kashered, you’ll need to place it on a rack and pass a blowtorch over it briefly until it slightly changes color and some fat melts. Today you can easily find frozen whole foie gras or escalopes already kashered, which is simplest.
- If your foie gras escalopes are thawed or bought fresh, one minute of cooking per side will be sufficient.
To learn everything about meat cuts in Israel and their uses, check out my guide to meat in Israel