Steak au foie gras met wilde paddenstoelensaus

Steak au foie gras met wilde paddenstoelensaus

While most of the english speaking readers of this blog are in Thanksgiving mood, we are giving a warm welcome to Sinterklaas. A traditional celebration for the kids. So today we got breakfast at work to celebrate the Saint. It’s awesome to see the kids enjoy the magic of this feast. Yet it’s bringing my BBQ game in trouble. We were home late so I decided to postpone the meal to the evening trying to beat the sun to be able to make some nice shots of this Striploin Steak with Foie Gras. Don’t know how common this combination is over there where you live. I don’t even know if it’s a common thing over here. I learned this recipe from my parents in law who make it every once a while when we are celebrating. So I thought it was time to share this one with you BBQ lovers! Have fun!

Disclaimer: Post made for @lidl Belgium. This post may contain affiliate links. All opinions shared are personal and honest.

  • steak au foie gras
  • steak au foie gras
  • steak au foie gras
  • broccoli tempura bbq
  • steak au foie gras
Striploin steak with Foie Gras and Shallot Puree
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
This Striploin steak with Foie Gras is a must try recipe for the meat lovers amongst us. The lovely taste of Irish Beef combined with the creamy Foie Gras is devine. Perfect to enjoy on a lazy sunday. Add some wild mushrooms, and a shallot puree with green herbs and you’ll set for a perfect meal. Today we are not counting calories (do we ever do that?)
Course: Main Course
Cuisine: Flemish, French
Keyword: bbq, cast iron, Flanksteak, foie gras, full course, Grilled, kamado, kamado recipes, menu, seared, striploin
Servings: 4 people
Ingredients
For the Shallot puree with green herbs
  • 500 gr. potatoes
  • 1 Tbsp Sunflower oil
  • 1 large shredded shallot
  • 1 bundle parsley
  • leaves of a couple of thyme twigs
  • leaves of one twig of rosemary
  • 1 tsp fish sauce
  • 1 tsp lemon juice
  • 1.5 dl milk
  • 0.5 cube vegetable broth
  • 1 pinch of nutmeg
  • salt and pepper at taste
For the sauce of wild mushrooms
  • 1 shallot
  • 1 clove of garlic
  • 250 gr. wild mushrooms
  • 1 sip of whisky
  • 50 ml chicken broth
  • 200 ml cream
  • salt and pepper at taste
  • Parsley to garnish
Steak au foie gras
  • 1 Tbsp sunflower oil
  • 4 pieces Irish strip loin
  • 4 disks of foie gras
  • salt and pepper at taste
  • some twigs of thyme
  • some twigs of rosemary
Broccoli Tempura
  • 165 gr Flour
  • 3 egg yolks
  • 5 dl icecold water
  • 1 broccoli
  • salt at taste
Instructions
Shallot puree with green herbs
  1. Peel the potatoes and cook them until done in salted water.
  2. Add a Tbsp of sunflower oil to a cast iron pan. Shred the shallot and fruit it until translucent with the rosemary leaves, parsley and thyme. Bring to taste with 1 tsp. lemon juice and 1 tsp fish sauce.

  3. Add a half cube of chicken broth and quench the shallots with milk. Add the shallots, herbs and milk to a blender and mix it thoroughly.

  4. Add the shallot milk to the potatoes and puree the mass. Flavorize it with salt, pepper and nutmeg at taste.

Sauce of wild mushrooms
  1. Add some sunflower oil to a cast iron pan. While the oil is heating cut a shallot in 8 parts. Bake these in the sunflower oil with a clove of garlic.

  2. Bake the wild mushrooms on high heat until golden brown. Quench with a sip of whisky.

  3. Remove the clove of garlic and add the cream and broth. Let gently simmer until you get a nice sauce of wild mushroom. Garnish with some thinly chopped parsley.

Broccoli Tempura
  1. Wash the broccoli and pat dry thoroughly.

  2. Put a large cast iron pan on the hot fire and pour sunflower oil in it for maximum 1/4th of the amount the pan could contain. Wait until the oil gets a temperature from about 180°C. WARNING!!! Be careful when doing this step on the BBQ! Oil is quickly flammable! Working indoors is the safer option!!

  3. Take a deep bowl and add the sifted flour. Add three egg yolks and mix through. Add the ice cold water and beat the batter thoroughly.

  4. Sprinkle some flour on the broccoli roses and add them to the tempura batter. Add the batter basted broccoli roses to the hot oil in small portions. Let them fry a couple of minutes and remove them before they start to turn golden brown.

  5. Remove the broccoli from the oil making sure no oil drips in between the coals! Put the Tempura battered broccoli on a kitchen towel to remove the excess of oil. Sprinkle them with coarse salt.

Steak au foie gras
  1. Season the steak with coarse salt.

  2. Heat a cast iron pan for a couple of minutes on high heat.

  3. Add a couple twigs of thyme and rosemary to the oiled pan and bake the striploin steak on one side for about 1 minute (the cast iron pan needs to be blazing hot). Turn the steak and bake it on the other side with the foie gras placed on top of the baked side. Close the lid for another minute.

  4. Rest the meat for a couple of minutes (+-10) while plating the other ingredients (better than I did).

  5. Serveer de Steak au foie gras met de wilde champignonsaus, tempura van broccoli en Kruidenpuree. Smakelijk!
Serve the steak au foie gras with wild mushroom sauce, Broccoli Tempura and the herbed shallot puree! Have a nice meal!

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