Filet De Boeuf Angus Triple A De L’alberta, Sauce Au Foie Gras De Canard Et Armagnac Recipe
Alberta’s Angus beef tenderloin, Duck Foie Gras and Armagnac sauce
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Ingredients
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Main Ingredients
Garnish
Method
Preparation
- 1
Prepare the Beef
Season the Angus beef tenderloin with salt and black pepper on all sides. Let it rest at room temperature for about 30 minutes.
- 2
Sear the Beef
In a large skillet, heat the olive oil over medium-high heat. Add the seasoned beef tenderloin and sear for about 3-4 minutes per side for medium-rare, adjusting time for desired doneness. Remove from skillet and let rest.
Sauce Preparation
- 3
Make the Foie Gras Sauce
In the same skillet, reduce the heat to medium and add the duck foie gras. Allow it to melt and become a liquid, stirring occasionally.
- 4
Add Armagnac
Once the foie gras has melted, carefully add the Armagnac and stir well. Allow to simmer for about 5 minutes until slightly thickened. Adjust seasoning with salt and pepper if needed.
Plating
- 5
Serve
Slice the beef tenderloin and arrange on plates. Drizzle the foie gras and Armagnac sauce over the beef and garnish with fresh parsley.
