
Yield: 4 servings
Ingredients:
- 4 thick slices bread, cut into large rounds
- 2 tablespoons (30 ml) butter + more for buttering bread
- 4 thick beef tenderloins (1 1/2-inch/3.75 cm)
- Salt and pepper
- 1 cup (240 ml) marsala wine
- 4 slices foie gras
- 1 tablespoon (15 ml) red peppercorns
- 1 cup (240 ml) cream
- 2 tablespoons (30 ml) chopped fresh parsley
Method:
Toast the rounds of bread. Butter while warm and season with salt and pepper.
Preheat oven to 375 F (190 C). Heat 2 tablespoons (30 ml) butter in a skillet 1-2 minutes, until it turns a hazelnut colour. Preheat a second pan for the foie gras over medium high heat.
Add the tenderloins to the skillet and fry 3 minutes on both sides to brown. Finish in oven for 6-7 minutes, until cooked to desired doneness. Let rest 5 minutes.
Meanwhile, cook the foie gras in the second pan, season the slices with salt and pepper, then dry-sear for just a short time on each side, until crisp outside and just cooked through (taking care not to render out the fat). Set aside with the steaks. Keep warm.
While the steaks are resting and the foie gras is searing, make the sauce: return the skillet used for the tenderloins to the heat, add marsala, bring to a boil (scraping up any stuck bits), and reduce by half.
Add red peppercorns and cream, swirl in pan, then reduce by half.
Add flat leaf parsley. Stir and cook for a few minutes until thickened and a sauce has formed.
Place a rested steak on top of each toasted bread slice. Place a warm piece of foie gras on top of each steak. Pour the sauce over top to finish.
Buon appetito!