Best Grilled Filet Mignon Stuffed With Foie Gras And Morel Sauce Recipes

MOREL FOIE GRAS

Steps:

• Presoak the morels in the port wine. Once the mushrooms are reconstituted, strain and reserve the wine. Next, chop the morels into a small dice. In a 4-quart saucepan over medium-high heat, render the foie gras. Once rendered, add the glace de viande and reserved wine to the foie gras and reduce by half. Add the morels and heavy cream to the port reduction. Continue cooking until reduced by one-third. Once reduced, cool and store in an airtight container in the refrigerator for no more than 1 week.

TOURNEDOS ROSSINI

Steps:

• Rub the beef with 1 tablespoon of the olive oil, then season with salt and pepper. Set aside and let stand at room temperature about 1 hour.
• In a small bowl mash the pate de foie gras with a fork, and gradually add the Marsala, stirring the mixture until it is smooth. Set aside.
• Heat the remaining olive oil in a heavy skillet. Cook the beef slices over high heat until just browned on both sides. Remove the meat from the pan.
• Reduce the heat to low, add the pate mixture, and cook, stirring, until the sauce is smooth.
• Return the beef to the pan, and cook about 2 minutes, then pour the brandy into the pan, light carefully with a match, and shake the pan until the flames subside.
• Remove the beef from the pan, transfer to a platter, and pour the sauce over the beef. Sprinkle with parsley and serve.

FILET MIGNONS LILI

Steps:

• To make the sauce: melt 1 tablespoon of the butter over medium heat; add shallots and cook, stirring often, for 5 minutes or until softened.
• Stir in tomato paste, bay leaf and rosemary until well combined.
• Stir in cognac, Madeira and red wine; bring to boil.
• Boil for 10 minutes or until reduced to about 1/2 cup.
• Stir in beef stock.
• Boil for 15 minutes or until reduced to about 1 cup.
• Strain into clean pot set over low heat and whisk in remaining butter.
• Season to taste and keep warm.
• While the sauce is cooking, sprinkle meat with salt and pepper to taste.
• In large skillet, melt butter with vegetable oil over medium heat; add garlic and cook, stirring often, for 2 minutes; increase heat to medium-high and add filets mignons.
• Cook, turning once, for 10-12 minutes or until well-browned but still pink in middle.
• Remove from pan and let stand, tented with foil, for about 5 minutes to rest.
• Wipe out pan and return to high heat.
• Add foie gras and cook for 30 seconds per side or until golden brown.
• Remove from pan and reserve.
• Gently toss artichokes in pan juices and cook for 2 minutes or until heated through.
• To serve, place a slice of potato on each of 6 heated plates; top with a filet mignon, followed by a slice of foie gras and a truffle slice (if using).
• Ladle sauce around edge of plate; garnish with artichokes.