Pan-fried filet steak in truffle oil with chanterelle mushrooms, turned potatoes and fois gras cream sauce
- 2 x 300g filet steaks
- preserved truffle
- foie gras
- 2 shallots
- 1 beef stock cube
- 50cl of white wine
- plain cream
- Truffle oil
- Salt and pepper
Preheat oven to 180°C.
Finely dice shallots and then fry. Add diced chanterelle mushrooms. Salt and pepper. Add a little chopped parsley and keep on a low heat.
Fry the filet steaks in a little olive oil. Mix with the truffle oil. Sear the steaks and cook for 20 minutes, until medium rare.
Take steaks off heat and keep warm.
Use the same pan to fry the shallots before deglazing them with the white wine. Add the cream, foie gras and beef stock. Reduce.
Place each steak on a plate, garnish with chanterelle mushroom mixture and turned potatoes. Coat with foie gras sauce.