foie gras

The ultimate in luxurious roasts, Beef Wellington combines beef tenderloin, a rich mushroom duxelles, foie gras, and prosciutto, all wrapped in a buttery puff pastry crust.

The Ultimate Beef Wellington Recipe

beef

salt and black pepper

horseradish

mustard

mushrooms (button, cremini, shiitake, portabello,

unsalted butter

medium shallots, finely sliced (about 1/2 cup)

thyme leaves

cognac or other brandy

heavy cream

soy sauce

foie

fillo dough

prosciutto, sliced paper thin

Flour

egg, beaten

Coarse sea salt,

chives

Using butcher's twine, tie tenderloin at 1-inch intervals. Trim ends of twine. Season liberally with salt and pepper.

Heat 2 tablespoons oil in a cast iron or stainless steel skillet over high heat until smoking. Add tenderloin and cook without moving until well-browned on first side, about 2 minutes. Rotate tenderloin and continue cooking until browned on all sides, about 10 minutes total. Transfer to a large plate.

Combine horseradish, mustard, and 1 teaspoon black pepper in a small bowl. When tenderloin is cool enough to handle, cut off and discard twine, then rub on all surfaces with horseradish/mustard mixture. Place in refrigerator, uncovered.

Place half the mushrooms in the bowl of a food processor and pules until very finely chopped, scraping down sides and redistributing mushrooms with spatula as necessary, about 10 short pulses. Transfer to a bowl. Repeat with remaining mushrooms.

Heat butter in a 12-inch skillet over medium-high heat until melted. Add mushrooms and cook, stirring occasionally, until mushrooms have exuded all their liquid and start to sizzle, about 8 minutes. Continue cooking until mushrooms begin to brown and leave browned bits stuck to bottom of pan, about 4 minutes longer. Add shallots and thyme and cook, stirring frequently, until softened, about 2 minutes.

Add brandy. Scrape bottom of skillet with a silicone spatula or wooden spoon to release browned bits. Continue to cook until brandy is nearly dry, about 4 minutes. Add heavy cream and soy sauce and continue to cook, stirring frequently until mixture is thick and collects in one large mass when you shake the skillet. Season to taste with salt and pepper. Transfer to a bowl and place in the refrigerator.

Season foie gras liberally with salt and pepper. Heat remaining half teaspoon oil in a a small cast iron or stainless steel skillet over high heat until smoking. Add foie gras and cook without moving until well browned on first side, about 30 seconds. Carefully flip with a small offset spatula and brown second side, about 30 seconds longer. Transfer foie gras to a paper towel-lined plate. Pour rendered fat into mushroom mixture, stir to combine, and return to refrigerator. Use a sharp knife to split each piece of cooked foie gras in half horizontally. Transfer to a plate and place in refrigerator. Allow all ingredients to chill for at least 30 minutes.

Lay a double layer of plastic wrap about 2 feet long and 1 food wide on your cutting board. Lay fillo dough on top of plastic wrap. Shingle prosciutto on top of fillo to create a thin, even, overlapping layer, leaving a 2-inch border along the bottom and top of the fillo dough. Spread mushroom mixture evenly over ham layer.

Place tenderloin along the very bottom edge of the ham/mushroom layer. Spread sliced foie gras evenly over top of tenderloin (see note). Carefully roll tenderloin in mushroom, hamd, and filo, using the plastic wrap to help tighten it as you roll. Once beef is completely rolled up, re-wrap with more plastic wrap, twisting the ends to make sure roll is very tight. Return to refrigerator.

Dust board or countertop lightly with flour. Spread puff pastry on board and, using a rolling pin, roll it into a rectangle at least 4-inches wider than the beef roll on its shorter side.

Unwrap beef roll and place along very bottom edge of puff pastry with the foie gras side facing up. Brush 6 inches of puff pastry just above beef roll with beaten egg. Carefully roll the beef in the puff pastry until it is completely wrapped. You should end up with the foie gras-side facing up again, with the puff pastry seam meeting on the bottom. Trim pastry with a sharp knife.

Fold sides of puff pastry protruding from either end of the beef roll towards the center, then fold the top flaps down. Trimm off the bottom flaps carefully. 

Roll entire beef roll over so that the bottom is facing up, the fold up the end flaps to seal completely. Roll beef back right-side up. Transfer to a plate and chill for at least 30 minutes.

Adjust oven rack to center position and preheat oven to 425°F (218°C). Transfer Wellington to a foil-lined baking sheet and brush all over with beaten egg. Use a sharp paring knife to score a decorative pattern in the pastry. Sprinkle liberally with coarse sea salt. Bake until pastry is golden brown and center of roast registers 110°F (43°C)for rare or 120°F (49°C) for medium-rare on an instant-read thermometer, 35 to 45 minutes. Remove from oven and allow to rest for ten minutes.

Use a thin metal spatula to loosen Wellington from foil, then carefully transfer to a carving board. Slice off the ends with a sharp knife. Carve Wellington, sprinkle cut surfaces with chives and more coarse salt, and serve.

Consider denting the budget with a foie gras and truffle indulgence for two. By using either tinned or fresh preserved foie gras, as in a mousse with truffles or a nice portion of foie gras au torchon, you can dress some pappardelle or tagliatelle in deep velvet and create a dish that seeks the acidity and sleek fruit of <a href="http://www.nytimes.com/2013/02/13/dining/reviews/red-burgundy-from-the-2010-vintage.html">Côte de Nuits</a>. As for the truffle, fresh black is not required. A less costly tinned or jarred truffle provides juice to enhance the sauce.

Pasta with Foie Gras and Truffles

dry red wine

shallots

chicken stock

Salt and black pepper

thyme

pappardelle

Reserve 1 ounce of the foie gras and slice it in half. Dice the rest and place in a bowl. Gradually add wine and use a small whisk or fork to blend foie gras and wine together until smooth. Set aside. Heat fat in a 12-inch skillet. Add shallots and sauté on medium until soft and barely tinged with brown. Add stock and cook until stock is reduced by half.

Remove from heat. Stir in foie gras mixture. Heat gently for a couple of minutes, not more than a very low simmer. Season with salt and pepper. Add thyme and truffle juice. Remove from heat and cover to keep warm.

Bring a pot of salted water to a boil, add pasta and cook until al dente, about 5 minutes. Drain well. Transfer pasta to skillet. Place over low heat. Add truffles. Using tongs, turn pasta to reheat and coat with sauce. Check seasoning. Divide into two warm soup plates and serve, with a piece of the reserved foie gras on top of each portion.

One of the pinnacles of Western food, a torchon of foie takes several days to make and requires expensive ingredients, but the time and cost are worth it in the end.

Foie Gras Torchon Recipe

salt

sugar

pink curing salt (optional)

white or black pepper

brandy (such as Cognac)

Let foie gras rest at room temperature for about 45 minutes before starting to clean. Split foie into two separate lobes with your hands. Working one lobe at a time, using a paring knife or small offset spatula and a pair of tweezers, carefully remove all the veins from the center of the liver, following the instructions in this slideshow. Discard veins and repeat with remaining half. Return foie gras to the refrigerator.

Combine salt, sugar, curing salt, and pepper in a spice grinder and grind into a fine powder. 

Weigh foie gras, then weigh out exactly 2.5% of the foie gras' weight in spice mixture. For example, for a 500 gram piece of foie gras, you should have 12.5 grams of spice mixture (500 grams x 2.5%). Set aside remaining spice mixture for future use.

Lay a triple layer of plastic wrap, 12 by 18-inches on a cutting board. Remove foie gras from refrigerator and transfer to plastic wrap, exterior membrane-side down. Carefully butterfly with your fingertips, spreading the foie gras out and pushing it into shape with your hands until it forms a rough 9- by 9-inch square of even thickness.

Place half of weighed spice mixture in a fine mesh strainer and sprinkle evenly over top surface of foie gras. Sprinkle with half of cognac. Lay a piece of plastic wrap on top and carefully flip. Peel of plastic wrap from what is now the top, and sprinkle with remaining spice mixture and cognac. Flip back over and remove top piece of plastic wrap to expose surface again.

Slide foie with plastic on top of a bamboo sushi rolling mat, adjusting it so the bottom edge of the foie is flush with the bottom of the mat. Fold the trailing plastic wrap underneath. Carefully start rolling foie, using bamboo mat to keep it nice and tight until a complete cylinder is formed. Pull back tightly on bamboo to tighten cylinder.

Lay out a quadruple layer of cheesecloth about 16 inches wide by 2 feet long. Roll foie gras off of plastic onto the cheesecloth a few inches from the bottom edges. Carefully roll foie in cheesecloth, pulling back as you go to keep it very tight and even.

Twist ends of cheesecloth and secure one side with a short piece of twine. Secure other side with a 3-foot piece of twine. Twist twine around end of cheesecloth to tighten the roll, making the torchon shorter and shorter with each twist. Tighten until you see foie fat starting to leak out around the edges of the torchon and it has the consistency of a bike tire. Tie off cheesecloth

Hang torchon from a refrigerator rack for at least 1 day and up to 3.

Bring a large pot of water to 160°F (bubbles should just begin to appear on the bottom of the pan. Prepare a large ice bath. Submerge foie torchon for 2 minutes, then transfer immediately to ice bath. You should see little droplets of fat forming on the surface. Let rest for 10 minutes, then transfer to a triple layer of paper towels and roll to dry carefully.

Repeat the tightening step, using more twine to twist and shorten the ends of the torchon until the entire thing starts to show signs of leaking fat. Hang in refrigerator for at least 1 more night and up to 3.

Slice off ends of torchon through the cheesecloth (eat these ends for yourself), then unwrap the center portion. To serve, slice into disks. For better presentation, use a round pastry cutter to trim oxidized edges off of foie. Sprinkle with coarse salt, and serve with toast, preserves, or dried fruits.

If you want a phrase that summons all the voluptuous pleasure of haute cuisine in its heyday, “tournedos Rossini” does the trick. As a culinary undertaking, they are simultaneously simple and sybaritic. Toast two buttered spheres of bread. Top them with warm-from-the-pan filets mignons. Crown them with a slice of hot foie gras. Then anoint these little monuments of luxury with a sliced truffle or two and a small waterfall of sauce.

Tournedos Rossini

mignons,

fond de veau (veal stock)

truffle juice

black truffles

butter

vegetable oil

French bread, trimmed to the shape of the filets mignons

Madeira

black truffle

Season the filets mignons with salt and pepper; set aside. In a small bowl, combine the veal stock or demi-glace, truffle juice and chopped truffles; set aside.

In a large skillet over medium heat, melt a third of the butter with the oil and quickly fry the slices of bread until lightly browned on both sides; remove and set aside. Add another third of the butter to the skillet, and sauté the filets mignons over high heat for 4 minutes a side for rare or 5 minutes a side for medium-rare. Remove the filets from the skillet, set aside and keep warm.

Using the same skillet and high heat, sauté the foie gras slices 90 seconds on each side and put 1 slice on each of the filets.

Discard all fat from the skillet. While the skillet is still hot, add the Madeira, scraping the bottom of the pan. Add the veal stock mixture, bring to a quick boil, then remove from heat and stir in the remaining butter to make a silky sauce. Season with salt and pepper to taste.

On each of two plates, place the croutons in the center and top with the filet mignon and foie gras. Garnish with a slice of truffle on the top. Spoon the sauce over and around. Serve hot.

Seared foie gras with a creamy spiced orange puree and candied orange zest.

Pan-Seared Foie Gras With Spiced Citrus Pur&#233;e Recipe

For the Orange Purée:

orange,

cinnamon

star anise

water

Kosher salt

For the Foie Gras:

black pepper

orange peel

Make the Orange Puree: Use the tip of a sharp knife to cut several slits in the skin of the orange.

Combine cinnamon, clove, sugar, and water in a small saucepan and bring to a boil over medium-high heat, stirring until sugar is dissolved. Reduce heat to the lowest setting. Add orange to pot. Place a clean kitchen towel or a paper towel over the top of the pot, pushing it down until it is in contact with the liquid to keep the orange moist on all sides. Cook until orange is completely tender, about 1 hour. Discard cinnamon and star anise.

Transfer orange to the jar of a blender and add a cup of cooking syrup. Blend on high speed until completely smooth, adding more syrup as necessary to reach a nice gel-like consistency. Season with a pinch of salt and press through a fine mesh strainer. Set aside. Reserve orange syrup for another use (see note)

For the Foie Gras: Lay a double layer of paper towels on top of a plate or cutting board and set aside. Season foie gras liberally on all sides with salt and pepper. Heat a small skillet over high heat for at least 3 minutes. Place foie gras in skillet scored-side-down. It should immediately start smoking, sizzling, and rendering fat. If it doesn't, remove and allow the pan to preheat for another 1 to 2 minutes. Once all four pieces of foie are in skillet, cook, swirling pan gently every few seconds, until deeply browned and crisp on first side, about 30 seconds. Use a thin metal spatula to flip foie gras onto second side and cook for 30 second longer. Transfer to paper towel-lined plate and let rest for 1 minute.

Spoon some orange puree onto four individual serving plates and place 1 slice of foie gras on each. Top with chives, coarse sea salt, and candied orange peel. Serve immediately with lightly dressed greens.

Seared foie gras lacquered with a sweet-hot fig mostarda and fresh figs.

Pan-Seared Foie Gras With Fig Mostarda and Fresh Figs Recipe

For the Fig Mostarda

figs,

cognac

mustard powder

figs

Make the Fig Mostarda: Combine dried figs, cognac, sugar, whole grain mustard, and mustard powder in a small saucepan and bring to a simmer over medium-high heat. Reduce heat to maintain a bare simmer and cook until reduced and syrupy, about 30 minutes. Transfer to a bowl and set aside until cool. Season with a pinch of salt.

Use a small spoon to glaze each piece of foie gras with syrup from fig mostarda. Spoon some of the fig mostarda onto four individual serving plates and place 1 slice of foie gras on each. Top with chives, coarse sea salt, and fresh fig slices. Serve immediately with lightly dressed greens.

Artichoke Velouté

lemon

artichokes

olive oil

shallots,

dry white wine

Bouquet garni (2 outer leek

porcini mushrooms

foie gras, fresh or canned, finely diced

salt and white pepper

Fill a bowl with cold water; add the lemon juice. Trim the artichoke stems. Bend back the tough outer petals until they snap off. Cut off the tops. Using a sharp-edged spoon, remove and discard the hairy chokes. Slice the artichokes and put in the water.

Drain the artichoke slices. In a soup pot, heat the oil over medium-high heat. Add the artichoke slices and the shallots, cover and sauté, stirring occasionally, until they begin to caramelize, about 15 minutes.

Deglaze the pan with the white wine. Add the stock and the bouquet garni and bring to a boil. Reduce the heat and simmer until artichokes are tender, about 20 minutes. Discard the bouquet garni. In a food processor, purée the mixture in batches; strain each batch through a fine sieve, pressing solids with the back of a spoon.

Slice each mushroom into thirds. Melt the butter in a small skillet. Add the mushrooms and sauté until golden. Set aside.

Reheat the soup over medium-low heat. Stir in the foie gras and the cream. Season with salt and pepper. Ladle into 6 bowls and garnish each with a mushroom slice.

Le foie gras maison facile

poivre

épices ou alcool au choix

Foie

Cette recette n'a qu'un but, c'est de désacraliser la préparation du foie gras maison.
En fait, c'est très simple et le foie gras est loin d'être aussi fragile que ce que l'on pense.
Donc voilà trois méthodes pour des pots ou des terrines de 250 g de foie mi-cuit.

Laissez tremper les foies 1 heure ou 2 dans de l'eau tiède salée histoire de les ramollir et de sortir le sang.

Ensuite déveinage : au départ j'essayais d'enlever toutes les veines ça me prenait des heures.
Maintenant je fais au plus vite tant pis s'il en reste un peu et ça marche super comme ça.
Si vous faites de la charpie ce n'est absolument pas grave, car tout se reconstitue.

Assaisonnement, au pif exactement comme pour un steak, et finalement je ne vois pas la différence avec avant ou je pesais au gramme près. 
Environ 1 toute petite cuillère à café de sel pour un foie et le poivre (fraîchement moulu question de saveur) une bonne pincée.
D'une manière générale mieux vaut pas assez que trop.
Ensuite les épices au choix et/ou l'alcool, par contre là, il faut avoir la main vraiment légère car on a vite fait de dénaturer le goût du foie gras.

Puis je mets dans les pots ou en terrine, je tasse et je laisse mariner ou pas selon que j'ai le temps ou non.

Pour les terrines : je fais cuire 35 min à 120°C dans un bain-marie.
Le seul impératif est que l'eau du bain-marie soit déjà bouillante au début de la cuisson et qu'elle soit à la même hauteur que le remplissage de la terrine.
Ensuite je tasse avec un carton entouré d'aluminium et un poids.
Et hop au frigo. Se conserve 10 jours au frigo.

Pour les conserves (ma méthode préférée) : les pots fermés (couvercles ou rondelles neufs) dans la cocotte-minute, séparés par un torchon pour ne pas qu'ils se choquent et se brisent, 12 min à partir du sifflement et c'est fini.

Se garde 6 mois au frigo.

Terrine au MICRO ONDES !!
Et oui ! Non seulement ça marche mais c'est bon et surtout ultra rapide mais un peu délicat.
Donc pour une terrine : 30 secondes par tranches de 10 s puissance maxi (900 W).
Quand le gras commence à affleurer à la surface c'est cuit (voire foie gras au micro-ondes du site pour plus de détails).

Par contre, dans tout les cas mieux vaut attendre 3 ou 4 jours avant de déguster car au bout de ce temps le foie est vraiment meilleur.

https://assets.afcdn.com/video13/20181018/v541567_53182-le-foie-gras-maison-facile-1080-1080-fr-pad-mp4_HD.mp4

Découvrez notre recette facile et rapide de Rouleaux de printemps au canard sur Cuisine Actuelle ! Retrouvez les étapes de préparation, des astuces et conseils pour un plat réussi.

Rouleaux de printemps au canard

Feuilles de riz

g Foie gras mi-cuit

tranches Magret de canard séché

Pimientos del piquillo

cuil. à soupe Pignons de pin

Feuilles de laitue

Kiwis bien mûrs

un peu Pousses de salade

Réhydratez les feuilles de riz dans l’eau froide quelques secondes et posez-les sur un torchon propre.

Epluchez les kiwis et mixez-les en purée.

Faites dorer les pignons dans une poêle antiadhésive.

Déposez au centre de chaque feuille de riz, dans la longueur, 1 feuille de laitue, 3 tranches de magret, 1 piquillo fendu en deux, des pignons de pin et enfin 1 gros bâtonnet de foie gras. Roulez en serrant et taillez chaque rouleau en 4 morceaux identiques.

Servez avec la purée de kiwis et quelques pousses de salade.

On the 'Le Marche' episode of Bonacini's Italy, chef Michael cooks up one of his favourite beef dishes – Beef Tournedos Rossini. Invented in France but perfected in Le Marche, this flavourful beef dish is tender, hearty, and delectable. 

Beef Tournedos Rossini

bread,

(30 ml) butter + more for buttering bread

beef tenderloins (1 1/2-inch/3.75 cm)

Salt and pepper

(240 ml) marsala wine

(15 ml) red peppercorns

(240 ml) cream

(30 ml) chopped fresh parsley

Toast the rounds of bread. Butter while warm and season with salt and pepper.

Preheat oven to 375 F (190 C). Heat 2 tablespoons (30 ml) butter in a skillet 1-2 minutes, until it turns a hazelnut colour. Preheat a second pan for the foie gras over medium high heat.

Add the tenderloins to the skillet and fry 3 minutes on both sides to brown. Finish in oven for 6-7 minutes, until cooked to desired doneness. Let rest 5 minutes.

Meanwhile, cook the foie gras in the second pan, season the slices with salt and pepper, then dry-sear for just a short time on each side, until crisp outside and just cooked through (taking care not to render out the fat). Set aside with the steaks. Keep warm.

While the steaks are resting and the foie gras is searing, make the sauce: return the skillet used for the tenderloins to the heat, add marsala, bring to a boil (scraping up any stuck bits), and reduce by half.

Add red peppercorns and cream, swirl in pan, then reduce by half.

Add flat leaf parsley. Stir and cook for a few minutes until thickened and a sauce has formed.

Place a rested steak on top of each toasted bread slice. Place a warm piece of foie gras on top of each steak. Pour the sauce over top to finish.Buon appetito!

carotte, oignon, thym, céleri, ail, persil, poivre, sel, cognac, fond de veau, poivre, râble de lièvre, laurier, genièvre, poivre en grains, lard, échalote, mélange 4 épices, pâte feuilletée, Foie gras

Chaussons St Hubert sauce périgourdine

carotte

oignon

thym

céleri

persil plat

dl de fond de veau

rose

râble de lièvre

laurier

genièvre

grains

g de lard frais (à défaut du lard salé) haché

échalote

épices

200 g de pâte feuilletée

g de Foie gras

Désosser le râble et hacher grossièrement les filets.

Faire suer l'échalote émincée au beurre.

Hacher au cutter le lard, le mélanger au lièvre. Assaisonner avec 1 cuillère à soupe de cognac, sel, poivre et une pincée de 4 épices, l'échalote et du persil plat ciselé.

Abaisser finement la pâte feuilletée et découper des formes à l'emporte pièces. Répartir la farce et recouvrir avec la pâte. Bien souder les bords et décorer la pâte selon goût.

Passer les chaussons au jaune d'oeuf dilué avec quelques gouttes de lait. Laisser en attente au frais.

Fond : concasser les os du râble et les faire rôtir avec un peu d'huile. Ajouter la parure aromatique et laisser suer quelques minutes. Déglacer avec 1 petit verre de cognac. Couvrir avec 0,5 l de vin rouge et de l'eau. Laisser cuire 1h.30. Passer et réduire de moitié.

Sauce périgourdine : chauffer dans une casserole 1 dl de fond de lièvre, ajouter 2 dl de fond de veau. Incorporer le foie gras coupé en parcelles et émulsionner au bamix (mixer). Vérifier l'assaisonnement.

Cuisson : mettre les chaussons au four à 220°C pendant 10 mn.

Service : Saupoudrer le bord de l'assiette de poivre rose, déposer le chausson au centre et la sauce autour. Décorer avec des pluches de persil plat.

La ballotine de foie gras est un plat traditionnel français. Elle est généralement servie en entrée ou en plat principal. La ballotine de foie gras se compose de foie gras, de pain de mie. Elle se déguste avec un excellent vin.

Top 17 foie gras recipes from across the web

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Top 17 foie gras recipes from across the web

The most viewed foie gras recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Ultimate Beef Wellington Recipe

Pasta with Foie Gras and Truffles

Foie Gras Torchon Recipe

Tournedos Rossini

Pan-Seared Foie Gras With Spiced Ci...

Pan-Seared Foie Gras With Fig Mosta...

Artichoke Velouté

Le foie gras maison facile

Rouleaux de printemps au canard

Beef Tournedos Rossini

Chaussons St Hubert sauce périgourd...

Ballotine de foie gras

Crumbles d&#39;endives au foie gras

The Best Vegan Foie Gras

Pâtes au foie gras

Cuisse de chapon en croûte de pain ...

Tournedos Rossini

The most viewed foie gras recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Crumbles d'endives au foie gras