2 filets mignon of 160 g
150 g green beans from Kenya
Salt, Pepper and Olive Oil
Butter
2 escalopes of Foie Gras
1 garlic head
100 g of aged cheddar
2 potatoes Yukon Gold
200ml cream
45 minutes
2 people
Preheat your oven at 425°F.
Preparing the roasted garlic
Cut the top of your garlic head and place it in the center of an aluminum foil. Add salt, butter and olive oil, close the aluminum foil and let it roast in the oven for 45 min.
Preparing the green beans
Blanch the green beans in a pan with boiling water and salt. Let it cook for 4 minutes and let it rest immediately in iced cold water. Right before serving, drain the green beans and reheat it with some olive oil and butter on a pan.
Preparing the mashed patatoes
Peel and cut the potatoes and place it in a deep pan. Cover with cold water and a pinch of salt and bring it to a boil. Once it boils, lower your heat and let it cook to the point where it is tender to the point of the knife 15-20 minutes. Drain the water and pass the potatoes in the potato presser (or use the masher) until there are no more big chunks. In a pan, add the mashed potatoes and add the cream, roasted garlic and grated aged cheddar. Mix it well and taste to correct the seasoning. Keep it warm.
Preparing the filets mignons
Season the meat with salt. In a pan with a little vegetable oil, sear the steaks of filet mignon on both sides and place it on a baking sheet. Finish the cooking of the meat in the oven (aprox. 3-4min for rare, 6-9 for medium and 12min for well done).
Preparing the escalopes of foie gras
Season the foie gras on both sides and sear it in a dry teflon pan. Let it color on both sides and place on a baking sheet. Finish the cooking in the oven for 3min.
In a plate, add your mashed potatoes, your green beans and place your filet mignon on top. Finish by placing the foie gras on top of meat (add some pepper and some fleur de sel) and finish with some sprouts to decorate.
Bon Appétit!