Ingredients
Check off ingredients as you go
Serves 6
- 6 beef steaks, about 140 g (5 oz) each (tenderloin or rump steak)
- 300 g (10.5 oz) frozen raw foie gras slices (koshered)
- 20 g (0.7 oz) sliced truffle (optional)
- 6 slices white sandwich bread (preferably crustless)
- 2 Tbsp oil
- Salt and pepper
For the sauce
- 200 ml (¾ cup + 1 Tbsp) cognac or white wine (1 glass)
- 200 ml (¾ cup + 1 Tbsp) non-dairy cream
- Salt and pepper
Take the steaks out of the refrigerator 20 minutes before cooking.
Remove the crusts from the bread slices and toast them in a toaster or in a lightly oiled skillet. Keep them warm (I put them on a covered plate in the oven at 100°C (210°F)).
Heat a nonstick skillet and, once it is very hot, lay in the foie gras slices with no fat at all (and above all, do not thaw them first!). Sear for 30 seconds on each side, then lower the heat and finish cooking for 2 minutes on each side. Keep the foie gras slices warm. Deglaze the pan juices with the cognac or wine. Scrape up the browned bits with a wooden spoon, then pour in the non-dairy cream. Season with salt and pepper and let the sauce thicken over medium-low heat.
Meanwhile, in another skillet with 2 Tbsp oil, sear the steaks over high heat for two minutes on each side for rare, 3 minutes for medium. Season with salt and pepper.
To plate, set a slice of bread on each plate, top with the steak, then the seared foie gras and a sliver of truffle, if using. Spoon the sauce over and serve right away.
A few ideas for side dishes: green beans, truffled mashed potatoes, roasted carrots, sautéed mushrooms, a salad of baby greens.
Tips and advice
- If your foie gras is not koshered, you will need to set it on a rack and go over it with a kitchen torch for a few moments, just until it changes color slightly and a little of the fat melts. These days you can easily find frozen foie gras, whole or in slices, that is already koshered, which is the simplest option.
- If your foie gras slices are thawed or bought fresh, one minute of cooking per side will be enough.
To learn everything about the meat cut numbers in Israel and how to use them, have a look at my guide to meat in Israel