Prime Filet and Foie Gras
• 8 oz Prime beef tenderloin
• 2 oz Foie Gras
• 2 oz mixed baby carrots
• 1 oz roasted beets ¼
• 1oz blanched turnips ¼
• 2oz Mixed Baby Potatoes Blanched
• 3 sprigs of fresh thyme
• 2 tablespoons of whole butter
• 2 oz Demi glaze
Season the filet with salt, pepper and olive oil and sear on both sides in a hot sauté pan. Transfer the filet into a pre-heated 400 degree oven and continue to cook for 12 minutes for medium rare.
Score the Foie Gras and season with salt and pepper and sear in a hot sauté pan on medium heat until crisp on both sides. Searing the Foie Gras should take about 2 minutes on each side then allow it to rest until the beef is ready.
Reheat vegetables in a small amount of olive oil or butter on low heat and season with salt and pepper. To finish the potatoes melt whole butter on medium/low heat and add the potatoes and 2 sprigs of thyme then season with salt and pepper. Allow time for the butter to brown slightly giving the potatoes a slightly nutty flavor.
Once the filet is cooked to the desired temperature return the pan to the burner and add 1 tablespoon of whole butter and the remaining thyme and baste the beef for about 20 seconds. Plate and finish with the hot demi glaze.
