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Ingredientes
- 6 x filets mignons (2.5 lbs)
- 1/2 tsp each salt and pepper
- 1 Tbsp. each butter and vegetable oil
- 2 x cloves garlic, sliced
- 6 x foie gras (goose liver) medallions
- 6 x cooked artichoke hearts, minced
- 6 slc black truffle sliced (optional)
- 1 x **********sauce***********
- 2 Tbsp. butter
- 3 lrg shallots or possibly 1/2 onion, finely chopp, ed
- 1 1/2 Tbsp. tomato paste
- 1 x bay leaf
- 1 sprg fresh rosemary
- 1/2 c. each cognac, madeira, and red wine
- 3 c. homemade beef stock
- 1 x salt and pepper
- 1 x *****potatoes anna********
- 3/4 c. melted unsalted butter
- 6 med baking potatoes, peeled and very th, inly sliced
- 1 tsp each salt and pepper
Direcciones
- SAUCE: In saucepan, heat 1 Tbsp. of the butter over mediun heat; add in shallots and cook stirring often for 5 min or possibly till softened. Stir in tomato paste, bay leaf, and rosemary till well combined. Stir in cognac, Madeira, and red wine; bring to boil. Boil for 10 min or possibly till reduced to about 1/2 c.. Stir in beef stock. Boil for 15 min or possibly till reduced to about 1 c.. Strain into clean pot set over low heat and whisk in remaining butter.
- Season to taste. Keep hot.
- POTATOES ANNA: Brush 11-inch oven-proof skillet with sufficient melted butter to coat. Arrange potatoes in overlapping circles, brushing each layer with sufficient butter to coat; sprinkle each layer with some of the salt and pepper; press top layer gently down. Place pan over medium-high heat for for about 10 min or possibly till bottom is browned.
- Cover and bake in 450F. oven for 15 min or possibly till potatoes are tender and lightly browned on top. Broil for 1 to 2 min or possibly till brown and crisp. Let stand for 5 min.
- Meanwhile, sprinkle meat with salt and pepper. In a large skillet, heat butter with vegetable oil over medium heat; add in garlic and cook, stirring often, for 2 min; increase heat to medium-high and add in filets mignons. Cook, turning once, for 10 to 12 min or possibly till well browned but still pink in middle. Remove from pan and let stand, tented with foil, for about 5 min. Wipe out pan and return to high heat. Add in foie gras and cook for 30 seconds per side or possibly till golden. Remove from pan and reserve. Gently toss artichokes in pan juices and cook for 2 min or possibly till heated through.
- Cut cooked potato round into 6 portions and place 1 piece, upside down, on each of 6 heated plates; top with a filet mignon, followed by a slice of foie gras, and a truffle slice (if using). Ladle sauce around edge of plate; garnish with artichokes.
- TIPS: Because this sauce is a reduction, the beef stock must be homemade if the sauce is to thicken properly. It is better to use two skillets to cook the meat than to crowd the filets.
- NOTE: If you are looking for a dish which epitomizes the excess of the Edwardian era, look no further; a filet mignon accompanied by a buttery wine sauce, topped with a piece of foie gras and a truffle, and set on a bed of buttery potatoes Anna. (If you are serving all eleven courses, as was served in the First Class dining room on the R.M.S. Titanic, it would probably be wise to save this for another occasion. This was only the Fourth Course.)
- Most specialty butchers will be able to provide foie gras if you give them notice. Truffles are even more precious, that is why we've made them optional in our version of the recipe.
- Last Dinner on the Titanic.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 553g | |
| Recipe makes 6 servings | |
| Calories 924 | |
| Calories from Fat 582 | 63% |
| Total Fat 65.37g | 82% |
| Saturated Fat 33.15g | 133% |
| Trans Fat 0.06g | |
| Cholesterol 191mg | 64% |
| Sodium 1026mg | 43% |
| Potassium 1629mg | 47% |
| Total Carbs 43.04g | 11% |
| Dietary Fiber 8.7g | 29% |
| Sugars 7.75g | 5% |
| Protein 40.28g | 64% |
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