Servings: 8–12
Prep Time: 45 minutes
- 1 8-lb. beef tenderloin with fat, cap & sinew removed
- salt & pepper
- 3 Tbsp. olive oil
METHOD: Preheat oven to 400° F. Generously sprinkle salt and pepper on tenderloin. Bring a skillet to medium-high heat with olive oil, and just before it begins to smoke, sear beef on all sides. Place on cake sheet and bake to desired doneness (use meat thermometer). Let the tenderloin rest 10–15 minutes before slicing. Serve with foie gras.
FOIE GRAS
- 4 pcs. foie gras, defrosted, if frozen*
- 3 Tbsp. grapeseed oil, or any good-quality, flavorless oil
- 3 cloves of garlic, crushed
- small handful of fresh thyme on the stem
- salt & pepper
METHOD: In a skillet, add oil, garlic cloves and thyme. Add foie gras, tucking the pieces against the thyme. Fat from the duck will render immediately. Baste the foie gras in its own fat, cooking for 2 to 3 minutes, till slightly pink in center. Remove to platter and sprinkle to taste with salt and freshly ground pepper. Serve with the tenderloin.
* Individual foie gras slices are easier to manage, removing the tedious job of deveining and portioning. Maui Rimfire Imports in Wailuku carries A Grade flash-frozen Rougie foie gras in 20-count 1¾-oz. portions.
