Wagyu Foie Gras & Black Truffle Recipe
Make Wagyu Foie Gras & Black Truffle Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Sauce
Seasoning
Garnish
Method
Preparation
- 1
Prepare the Wagyu Beef
Season the Wagyu beef filets with salt and black pepper. Allow them to rest at room temperature for 30 minutes before cooking.
- 2
Prepare the Foie Gras
Slice the foie gras into 2 cm thick pieces. Keep refrigerated until ready to sear.
- 3
Prepare the Black Truffle
Thinly slice the black truffle using a truffle slicer or a sharp knife.
Cooking
- 4
- 5
Sear the Foie Gras
In the same skillet, add the sliced foie gras and sear for about 1-2 minutes on each side until golden brown. Remove and let it drain on paper towels.
- 6
Make the Sauce
In the same skillet, add finely chopped shallots and sauté until translucent. Pour in the red wine and deglaze the pan, scraping up any browned bits. Add the beef stock and reduce by half. Finish with unsalted butter, whisking until smooth.
Assembly
- 7
Plate the Dish
On each plate, place a Wagyu beef filet, top it with a slice of seared foie gras, and garnish with thinly sliced black truffle and microgreens. Drizzle the red wine sauce around the plate.
