Steak with Fat Foie Gras
1.
According to personal preference, fry the steak in grape seed oil to the desired degree of maturity, season with salt and pepper, and cover to keep it warm.
2.
Cut the fat foie gras into about 1cm thick slices, season with salt and pepper. Heat the frying pan without putting oil. After boiling hot, fry the foie gras. After reaching the desired degree of cookedness, place it on a kitchen towel to absorb the excess oil.
3.
Remove the excess fat in the wok and pour white wine to dissolve the solid particles ("glaze"). Collect the sauce over high heat and add beef stock when it's only half left. Add the chopped truffles, stir in the butter, and season to taste.
4.
Put the steak on a plate, put a slice of fat foie gras on top, and finally pour the sauce around the steak.
Tips:
1 Steak and foie gras should be turned only once during the frying process to achieve the most delicious state of being tender on the outside and tender on the inside.
2 To judge whether the foie gras is cooked or not, you can press it lightly to make it slightly elastic. If the cut is thicker, you can also make a few strokes on the surface of the foie gras to make it easier to cook.
3 Leaner parts can be used for steak, Philip or sirloin are relatively effective.
4 Steak, foie gras and sauce should be eaten together for the best taste. The oily aroma of foie gras is used to moisturize the steak, and the truffle-flavored sauce makes the flavor more three-dimensional.
