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Ingredientes
- 1 x shallot, peeled and finely chopped
- 1 sm garlic clove, peeled and chopped
- 2 Tbsp. fresh parsley, chopped Juice of 1 lemon
- 2 tsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 x freshly grated nutmeg
- 4 x beef filet steaks, about 6 ounces each
- 1 tsp extra virgin olive oil Salt and pepper to taste
- 2 Tbsp. butter
- 2 Tbsp. extra virgin olive oil
Direcciones
- Small (about 4.(5-oz) tin of foie gras (optional)
- Combine ingredients for garniture and set aside at room temperature for 1 hour.
- Bring steaks to room temperature, brush with extra virgin olive oil, season with salt and pepper. Cook as you usually would to desired temperature over grill or possibly in a skillet, using a small amount of butter and extra virgin olive oil.
- Eugenie is a health spa as well as a three-star restaurant. For those who wish, steaks are cooked brushed with extra virgin olive oil, but without oil and butter in the skillet. To do this: Completely cover the bottom of a cast iron skillet with a thin layer of coarse salt. Put the pan in a 500 degree oven till salt crackles. Carefully remove skillet from oven. Put steaks in skillet (they won't stick) and cook on stove, turning once.
- When meat is ready, spoon half of garniture over steaks, place a slice of foie gras, if using, over garniture so it melts slightly, and spoon remaining garniture over which. Serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 76g | |
| Calories 530 | |
| Calories from Fat 521 | 98% |
| Total Fat 59.12g | 74% |
| Saturated Fat 19.58g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 750mg | 31% |
| Potassium 64mg | 2% |
| Total Carbs 1.68g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.11g | 0% |
| Protein 0.68g | 1% |
