Ingredients
- 4 (8-ounce) filet mignon steaks, cut from the center of beef tender loin
- 4 (2-ounce) slices foie gras*
- Olive oil
- Salt and pepper
- 2 tablespoons butter
- 2 tablespoons minced shallots
- 1 pound fresh morel mushrooms, split in half and brushed clean
- 1 tablespoons minced garlic
- 2 cups red wine
- 1 cup veal stock or beef broth
- 2 tablespoons chopped fresh thyme
- 2 tablespoons butter
- Salt and pepper, to taste
Directions
To prepare the steaks make an incision in the side of the steak 3/4 of the way through, creating a deep pocket in the middle. Season a piece of foie gras and stuff 1 into each steak. Season the outside of each steak with salt and pepper and coat with olive oil. Grill on each side for about 5 minutes for medium rare.
Morel Sauce: In a saucepan on a hot part of the grill cook the shallots in 2 tablespoons of butter until lightly browned. Add the garlic and morels and cook until the mushrooms start to release some of their liquid. Add the wine and cook until the wine is about 75 percent reduced. Add the broth and thyme and boil until broth is 50 percent reduced. Stir in the butter and season. Ladle over each steak.
*Fatted duck or goose livers available in specialty food stores.
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By tps777
Novato, CA
on August 07, 2010
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The fresh morels made all the difference here. I was not willing at first to use my precious Foie Gras but it was well worth it. Don't skimp on this, use everything fresh, and you will not be disappointed. As with any ingredients, but especially fresh, make sure you taste as you go along and adjust amounts so all the flavors come out.
By tadporter
Collierville, TN
on March 06, 2009
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Whenever I can find the Morels I make this dish. One of our top five for sure.
By pookey629_1697212
jupiter, FL
on December 19, 2004
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I thought this would be good looking at the recipe, but it was very much lacking flavor compared with other dishes I have had with morel sauce. Kinda wished I hadn't wasted filets on this!
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