Fillet Steak With Foie Gras
Ingredients (1 servings)
| Amount | Measure | Name |
|---|---|---|
| 30 | ml | KNORR Classical Demi-Glace Sauce 6 x 880 G Prepared according to instructions |
| 175 | g | Fillet steak |
| 30 | g | Pâté |
| 1 | pc | Country Bread crouton, 4 inch |
| 30 | ml | Madeira (special wine) |
| 15 | ml | Oil |
| 1 | pc | Truffle |
preparation
1. Heat Oil, season steak and saute until done.
2. Discard remaining oil and de-glace pan with KNORR Demi-Glace Sauce.
3. Add Madeira wine and bring to a boil.
4. Arrange steak on warm, 4 inch crouton.
5. Mold pâté into a 1.5 inch disc and place on top of steak.
6. Dot with truffle and top with Madeira wine.
