Name: O.Noirs Contre-filet De Bœuf AAA Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: French
Ingredients: 2 steaks Contre-filet de bœuf AAA; 100 g Foie gras; 200 ml Red wine; 2 pieces Shallots; 150 ml Beef stock; 50 g Butter; 1 tsp Salt; to taste Black pepper; 500 g Potatoes; 30 g Butter; 100 ml Cream; 1 tsp Salt; to taste Black pepper; 200 g Carrots; 200 g Zucchini; 2 tbs Olive oil; to taste Salt; to taste Black pepper

Pinot Noir, Domaine Serene Evanstad Reserve

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grillé, sauce au foie gras et vin rouge, purée de PDT et légumes saison

Preheat the grill to high heat. Season the steaks with salt and black pepper. Grill the steaks for about 4-5 minutes on each side or until they reach your desired doneness. Let them rest for a few minutes before serving.

Grilling the Steak

In a saucepan, add a little olive oil and sauté the chopped shallots until translucent. Add the red wine and let it reduce by half. Stir in the beef stock and cook for another 5 minutes. Whisk in the foie gras until melted, then finish with butter, salt, and pepper to taste.

Making the Sauce

Peel and chop the potatoes, then boil them in salted water until tender. Drain and mash with butter, cream, salt, and pepper until smooth.

Preparing the Mashed Potatoes

Cut the carrots and zucchini into even pieces. Toss them with olive oil, salt, and pepper. Roast in the oven at 200°C (400°F) for about 20 minutes or until tender.

Roasting the Vegetables

Contre-filet de bœuf AAA

Foie gras

Red wine

Shallots

Beef stock

Butter

Salt

Black pepper

Potatoes

Cream

Carrots

Zucchini

Olive oil

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Make Contre-filet De Bœuf AAA Recipe in just 50m. grillé, sauce au foie gras et vin rouge, purée de PDT et légumes saison

Contre-filet De Bœuf Aaa Recipe

Ingredients

Beef

Sauce

Mashed Potatoes

Seasonal Vegetables

Method

Beef Preparation

Grilling the Steak

Sauce Preparation

Making the Sauce

Mashed Potatoes

Preparing the Mashed Potatoes

Vegetable Preparation

Roasting the Vegetables

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