120 g large brown mushrooms, gills removed, 3/16 inch to 1/4 inch dice
90 g fresh foie gras, 1/4 inch dice
350 ml veal stock
80 ml port wine
Recipe preparation steps
Preheat oven to 230°C.
Reduce stock and port by one–half to two–thirds. Add cognac, burn off alcohol, and continue to reduce. Cover and keep warm until ready to use.
Melt duck fat in a small sauté pan over medium heat. Sauté mushrooms until cooked and soft. Set aside.
Heat a cast iron pan over high heat until very hot. Salt meat and brown quickly on both sides. Finish in oven. Remove from oven, place on a plate, tent with foil and allow to rest for 5 minutes.
When meat is ready, slice into 8 thick slices on the bias and arrange on two plates. Reheat mushrooms over high heat. Add foie gras and cook slightly. Season with salt and pepper. Arrange in three portions on each plate between the slices of meat. Nappe with sauce.