Filet Mignon Of Beef “swellington”* Recipe
Crowned with a Fascinator of Truffled Foie Gras & Duxelles au Champignons et Cognac, In a Pink Peppercorn & Port Reduction
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Ingredients
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Filet Mignon and Foie Gras
Method
Preparation and Cooking
- 1
Prepare the Duxelles
In a skillet, heat 1 tablespoon of truffle oil over medium heat. Add the shallots and sauté until translucent. Add the chopped mushrooms and cook until the moisture evaporates. Pour in the cognac, stir well, and cook for an additional 5 minutes. Season with salt and black pepper. Set aside to cool.
- 2
Prepare the Foie Gras
Slice the foie gras into thin pieces. You can sear them lightly in a hot pan for about 30 seconds on each side until golden brown. Remove and set aside.
- 3
Cook the Filet Mignon
Season the filet mignon pieces with salt and black pepper. In a skillet, heat the remaining tablespoon of truffle oil over high heat. Sear the filet mignon on both sides for about 4-5 minutes for medium-rare or until desired doneness. Remove from heat and let them rest.
- 4
Prepare the Reduction Sauce
In the same skillet, add port wine and pink peppercorns. Bring to a simmer and reduce until it thickens slightly, about 5-7 minutes. Strain and keep warm.
- 5
Assemble the Dish
On each plate, place a filet mignon, top it with the mushroom duxelles, and finally add the seared foie gras. Drizzle the pink peppercorn and port reduction around the dish before serving.
