Preparation Time: 90 Minutes
Makes 4 servings
Filet Mignon
4 medallions of beef tenderloin, 120 g each
4 slices foie gras, pre-cooked, about 1 cm thick
as needed polenta flour
1 tbsp. clarified butter
2 tbsp. cognac
to taste salt, pepper
1 shallot
1 tbsp. butter
1 black truffle, 6 g
150 ml beef jus
25 ml Madeira wine
2 tbsp. crème fraîche
Roasted Vegetables
4 carrots
1 bulb celeriac
1 zucchini
4 spring onions
30 g butter
to taste salt, pepper, sugar
Potatoes Au Gratin
12 middle sized potatoes
250 ml heavy cream
250 ml whole milk
2 eggs
to taste salt, pepper,
to taste nutmeg, grated
30 g butter, in flakes
3 tbsp. parmesan cheese, grated
Peel and thinly slice potatoes. Mix heavy cream, whole milk and eggs. Heat mixture in a
pot. Add potatoes to the heavy cream-milk-mixture. Reduce until the potatoes have
absorbed 2/3 of the liquid.
Season with salt, pepper and nutmeg and stir in butter flakes. Grease heat-proof dish
with butter and add potato mixture. Sprinkle with grated Parmesan cheese and bake in a pre-heated oven at 180° C for approximately 35 minutes until golden brown.
Wash vegetables. Peel carrots and celeriac. Cut all vegetables into bite-seized pieces.
Season beef medallions with sugar, salt and pepper. Over high heat sear for 3 – 4
minutes on both sides. Let rest for 6 – 10 minutes until desired internal temperature is
reached. Hold at 80° C in the oven.
For the sauce shave truffle thinly and marinate with cognac for 30 minutes. Finely dice
shallots and sauté in butter until translucent. Chop truffle and add to shallots. Add jus
and reduce until ¾ of the liquid is evaporated. Take off the stove, add Madeira wine and stir in crème fraîche. Season with salt and pepper. Keep warm.
In a sauté pan add butter and roast vegetables. Season with salt and pepper and sugar.
In another sauté pan heat clarified butter. In the meantime sprinkle polenta flour over
sliced foie gras. Sear over high heat from both sides for a few seconds.
Cut potatoes au gratin into triangles and arrange on pre-heated plates. Place roasted
vegetables in the center of the plates and arrange beef medallions on top.
Top beef medallions with foie gras and garnish with truffle jus.