New Year’s Fillet and Foie Gras Steak

Name: New Year’s Fillet and Foie Gras Steak with Creamy Mushrooms
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 2,000 Grams of Fillet steak-deprecated; 2 Pieces of Foie gras; 2 Tbsp of Olive oil; 20 Grams of Butter; 1 Tsp of Salt; 1 Tsp of Black pepper; 250 Grams of Mushroom; 1 Tbsp of Olive oil; 50 ML of Water; 1 Tsp of Salt; 1 Tsp of Black pepper; 600 Grams of Potatoes; 20 Grams of Butter; 200 ML of Cooking cream; 30 Grams of Parmesan; 1 Tsp of Salt; 250 Grams of Green beans

with Creamy Mushrooms

This dish alone will make your New Year happy!

Cals 686 · Prot 22 · Carbs 54 · Fat 44

Gourmet

Low Carb

30 min

New Year’s Fillet and Foie Gras Steak with Creamy Mushrooms

This dish alone will make your New Year happy!

Cals 686 · Prot 22 · Carbs 54 · Fat 44

Gourmet

Low Carb

Ingredients

Steaks

Fillet steak-deprecated

2,000 Grams

Foie gras

2 Pieces

Olive oil

2 Tbsp

Butter 4*

20 Grams

Salt

1 Tsp

Black pepper

1 Tsp

Sauce

Mushroom

250 Grams

Olive oil

1 Tbsp

Water

50 ML

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Potato puree

Potatoes

600 Grams

Butter 4*

20 Grams

Cooking cream 4*

200 ML

Parmesan 4*

30 Grams

Salt

0.5 Tsp

Side

Green beans

250 Grams

Allergens

*4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2848 / 686
Fats (g)	44.4
of which saturated (g)	30.7
Carbohydrates (g)	54
of which sugars (g)	10.7
Fibers (g)	11.8
Proteins (g)	21.9
Salt (g)	1.1

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep ingredients

Remove the steaks and the duck foie gras from the fridge 20 min prior to frying. This will allow them to reach room temperature. Pat the steaks dry with kitchen paper. Set aside. Tear the mushrooms into pieces. Wash and trim the green beans.

2 Make potato puree

Peel and chop the potatoes. Add them to a pan of boiled water. Cook the potatoes for 20 min or until soft. Once soft, drain. Press the potatoes through a sieve into the pan. Add the butter and 50 ml of the cooking cream (adjust the amount to your liking). Grate the Parmesan into the pan. Mix until smooth. Season with salt to taste.

3 Make mushroom sauce

Meanwhile, heat a pan over a high heat with a drizzle of olive oil. Once hot, fry the mushrooms for 7-8 min until browned and starting to crisp. Add a splash of water and 50 ml of cooking cream. Bring the boil, then remove from the heat. Season with salt and pepper. Set aside.

4 Boil green beans

Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked. Keep covered and warm.

5 Cook steaks

Heat a second pan with a drizzle of oil and the butter over a high heat. Once hot, brown the steaks on both sides for 1-2 min. Season with salt and pepper. Transfer the steaks to the the mushroom sauce and cook for 5 min further or until cooked to your liking. Flip half way through. Add a splash of water or cream to the sauce if it's looking too dry.

6 Fry foie and serve

Return the second pan to a medium heat with a drizzle of oil. Once hot, add the foie gras slices and fry for 1 min on each side until browned but soft in the middle. Season with salt. Divide the creamy mushrooms, the potato puree, the green beans and the tenderloin steaks among plates. Top each steak with a slice of foie gras. Serve.

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