Tournedos with Folie Gras, Red Wine/Truffle Sauce, and Crushed Potatoes
The 3lst of January, known around the world as the last night of the year, New Year’s Eve, and many people all over the world will be celebrating. Celebrating with a nice meal. It is the opinion of most that beef tenderloin is the finest piece of beef and the same cut can be found in all the different countries. Tenderloin can be prepared whole or be cut into tournedos or small fillet mignon. My favorite way to prepare tenderloin is to cut 4 thick slices 2 inches/4-5 cm from the widest end of the tenderloin. I will be serving this dish for my guests after starting with oysters. Happy New Year everyone.
Tournedos with Folie Gras, Red Wine/Truffle Sauce and Crushed Potatoes
(Serves 4 )
4 (5 oz./150 g) each tournedos steaks
salt and freshly grund pepper
butter and oil for frying
Red Wine/truffle Sauce:
1 small onion, finely chopped
1 tbsp. butter
1½ cups red wine
1½ cups beef stock
2½ oz. /75 g butter
2 tbsp. truffle oil
3 oz. /90 gfolie gras
1 small truffle
2 lbs. baking potatoes
3 oz. butter
3 oz. Danish Vesterhav*
cheese or Havarti cheese
1 bunch finely chopped parsley
Start with red wine sauce, melt butter in a small sauce pan and sauté onions until they are golden. Add red wine and reduce to half ( 10 minutes) Add stock and reduce again to half (10 minutes). Pisk butter ind and come truffle oil in.
To make tournedos, pat dry with papir towel. Sprinkle with salt and pepper. Warm butter in frying pan and when the butter starts to turn brown, add a few drops of oil. Brown 1 minute, turn and brown on the other side with high heat. Reduce the heat, fry over middle warm heat 2-3 minutes, turn and fry the other side 2-3 depending on how thick the tournedos is.
To cook foie, heat up a skillet capable of withstanding high heat—stainless steel, aluminum, cast iron, carbon steel, even a newfangled high-heat-safe non-stick skillet will do. Heat it up until it’s smoking hot, season the foie liberally with salt and pepper, and carefully lay it in the skillet.
If it doesn’t immediately start smoking and rendering fat, your skillet is not hot enough. If this happens, quickly pull the foie out and let your pan preheat some more. Once the foie is in there, it’s a rapid-fire process— it takes all of about 30 seconds to a minute per side to get the surface nice and deep brown.
The final crucial step to cooking foie is to let it rest just long enough that the center softens. About 1 minute on a paper towel-lined plate will do.
To make the crushed potatoes, bake potatoes 1 hr. in a 400°F warm oven. Once cool, peel the skins off. Using an electric mixer, crush potatoes. Add butter and sprinkle with cheese.
To assemble, working quickly, place tournedos on 4 warmed plates and carefully transfer the warm fried folie gras to the warmed plates and place it on top of the tournedos. Pour sauce over the meat and the folie gras and garnish with truffle slices. Let the guest help them selves to the crushed potatoes. Pass the rest of the sauce so each guest can take as much or as little as they wish.