Comments on: Medallions of Beef with Foie Gras and Truffles http://leitesculinaria.com/5929/recipes-medallions-of-beef-with-foie-gras-and-truffles.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Sat, 11 Feb 2012 22:52:37 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Testers' Choice http://leitesculinaria.com/5929/recipes-medallions-of-beef-with-foie-gras-and-truffles.html#comment-19786 Testers' Choice Sat, 23 Oct 2010 01:29:15 +0000 http://leitesculinaria.com/wordpress/?p=5929#comment-19786 [Dan Kraan] Beef with foie gras and truffles is an exquisite, rich and decadent dish! The suppleness and flavor of the foie gras is enhanced by the musky, truffle-scented sauce. I’d definitely take the time to reduce the sauce to the desired consistency, rather than try to thicken it. You may not have quite as much, but you really only need about 2 tablespoons of truffled richness per serving, anyway. Be careful when sautéing the foie gras to avoid ending up with a pan of hot fat. I found that 30 to 40 seconds on each side in the hot pan was enough. NOTES: Foie gras: Remove it from the packaging, salt and pepper it, and then return it to the fridge. It will be easier to sauté if it's a bit chilled. Sauce: Reduce it by half. Add your ingredients to the pot and use a metal ruler to measure the depth and record the number. When your ingredients have simmered to half that number, you're ready to move on. I prefer not to thicken the sauce and instead keep reducing it to get the desired effect. It doesn't take that much longer, and flavorwise, you're much better off. [Dan Kraan] Beef with foie gras and truffles is an exquisite, rich and decadent dish! The suppleness and flavor of the foie gras is enhanced by the musky, truffle-scented sauce. I’d definitely take the time to reduce the sauce to the desired consistency, rather than try to thicken it. You may not have quite as much, but you really only need about 2 tablespoons of truffled richness per serving, anyway. Be careful when sautéing the foie gras to avoid ending up with a pan of hot fat. I found that 30 to 40 seconds on each side in the hot pan was enough. NOTES:

Foie gras: Remove it from the packaging, salt and pepper it, and then return it to the fridge. It will be easier to sauté if it’s a bit chilled.

Sauce: Reduce it by half. Add your ingredients to the pot and use a metal ruler to measure the depth and record the number. When your ingredients have simmered to half that number, you’re ready to move on. I prefer not to thicken the sauce and instead keep reducing it to get the desired effect. It doesn’t take that much longer, and flavorwise, you’re much better off.

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