Something really special for the Foie Gras connoisseur, accompanied by fried Asparagus and Port Sauce.

Ingredients

• 1 beef fillet (approx.1,6kg - 1,8kg)
• 500g fresh Foie Gras
• Port, Sherry, or Cognac
• 1 glass of roast jus
• 2,5kg fresh asparagus
• “mirepoix”(carrot, leek, celery, parsley, onions)
• Butter
• Fresh seasonal herbs
• Spices: salt, pepper

 

Preparation

1. Brush the fresh Foie Gras, remove blood clots and marinade it with Sherry, Cognac or Port for 1-2 hours.
2. Trim the fillet, removing fat and all sinews.
3. Remove the ends of the fillet and put it aside for other purposes. (Perhaps a nice goulash or clear beef soup.) The end of the fillet is too thin to stay pink inside after cooking in the oven.

The sauce:

1. Sear the sinews with “mirepoix” (carrot, leek, celery, parsley and onions) and allow to take colour. Add 1 teaspoon of tomato puree. Deglaze with Port and fill it up with roast jus.
2. Allow to cook for 1-2 hours and sieve while warm.

The stuffing of the fillets:

1. Cut twice into the fillet in order to roll it like a pancake. Put a film around the fillet. Tap the film lightly till it is really tender. Spice the fillet then with salt and pepper. Cut marinated Foie Gras into long strips and arrange it in the middle of the prepared fillet. Wrap the fillet carefully around the Foie Gras. Bind it into shape with kitchen yarn. Spice the outsides once again with a little salt and a little freshly ground pepper. Preheat the oven to 180°C.
2. Fry quickly on all sides in some butter before you place in the oven for approx. 35-45 minutes.

The fried asparagus:

1. Peel and blanch in salted water with a pinch of sugar until “al dente". Remove and chill in ice water. Cut the sticks into long halves, fry them in brown butter and spice it in the pan.

The final:

1. Check the fillet, remove it and wrap in aluminium foil and allo to ‘sit’ for 3-4 minutes.
2.  Deglaze the remaining content of the pan with the sieved sauce.
3. Check the taste and consistency. You might have to add a little starch to thicken the sauce a little. You can also add a little cold butter and whisk it into the sauce by using a hand-blender.
4. Do not allow to boil anymore though. This ensures and sustains a shiny appearance.

Serving suggestion

• Arrange the asparagus fan-shaped on a decorative dish.
• Serve 1-2 slices of fillet for each guest.
• Offer the sauce separately.