- Serves: 4
- Cook Time: 50 minutes
- Prep Time: 50 minutes plus overnight marinating
- Effort: hard
- 4 fillets beef tenderloin, weighing about 200g each
- 2 large leeks, trimmed, halved lengthways and sliced crossways into semi-circles
- 2 tbsp butter
- 60 g shallots, sliced
- 1 tsp garlic, finely chopped
- 250 ml cream
- ½ tsp nutmeg, freshly grated
- 4 slices of foie gras, weighing about 30g each
- 4 slices of black truffles
- 4 pieces of caul fat, measuring about 13 x 13cm
- salt, and freshly ground white pepper
For the marinade:
- 1 tbsp garlic, finely chopped
- 1 tbsp shallots, finely chopped
- 1 tbsp thyme, finely chopped
- 1 tbsp rosemary, finely chopped
- 4 tbsp olive oil
For the foie gras mousse:
- 250 g chicken breasts, minced
- 60 g foie gras
- 250 ml single cream
- ice cubes
- 2 tbsp port
- 2 tsp truffles, finely chopped
- salt, and freshly ground black pepper
For the sauce:
- 60 g shallots, sliced
- 250 ml red wine
- 250 ml reduced veal jus
- 60 g truffles, chopped
- 125 g foie gras butter
- 2 tbsp chives, chopped
Tips and Suggestions
Caul fat is a lacy fat which comes in thin sheets. You can buy it from traditional butchers.
1. First make the marinade: combine the marinade ingredients in a shallow dish. Add the beef fillets, turning to coat. Cover and leave in the fridge to marinate for up to 24 hours, turning occasionally.
2. Now make the foie gras mousse: Put the chicken, foie gras and 1 tablespoon of the cream in a food processor. Pulse briefly, taking care not to overwork. Scrape into a bowl, cover and chill in the fridge.
3. Once the mousse is chilled, place a fine-meshed tamis (drum sieve) or shallow sieve over a bowl, which is set over a larger bowl filled with ice cubes. Push the mixture through the sieve into the upper bowl. Fold in the remaining cream, the port and truffle. Season with salt and pepper and refrigerate again.
4. To make the sauce: Heat the shallots and the red wine in a saucepan, and reduce by three quarters. Add the veal jus and reduce by a quarter. Set aside.
5. Heat a heavy-based frying pan over medium-high heat. Season the beef tenderloins and sear on all sides. Keep the meat very rare. Let the tenderloins cool.
6. Preheat the oven to 190°C/gas 5.
7. Blanch the leeks for 1 minute in boiling salted water. Refresh in iced water and drain.
8. Melt the butter in a saucepan and sweat the shallots and the garlic for 2-3 minutes until translucent. Add the leeks and cook for a further 2-3 minutes. Add the cream and simmer until reduced by half. Season with the nutmeg, salt and white pepper. Set aside.
9. Take the seared tenderloins and place them in an oven-proof dish. Top each tenderloin with 60g of foie gras mousse, then with a slice of foie gras, and finally with sliced truffle. Cover each tenderloin with a piece of caul fat. Roast for 15-20 minutes for medium rare.
10. While the beef is cooking, bring the sauce to a boil, add the chopped truffle and stir in the foie gras butter. Finish with chopped chives.
11. Reheat the leek mixture and place in middle of warmed serving plates. Place the roasted tenderloin on top. Spoon the sauce around.
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