Wagyu Beef Tenderloin Steak in Foie Gras Sauce Recipe

Wagyu Beef Tenderloin Steak in Foie Gras Sauce Recipe Instructions

Ingredients

• 8.8 oz Shiitake Mushrooms
• 1 Portobello mushroom cap
• 2 tablespoons salted butter
• 4 6-8 oz pieces of Wagyu Beef Tenderloin
• Sea Salt & Pepper
• ½ pint heavy cream
• 5 oz micuit foie gras for sauce
• 4 thin slices of micuit foie gras for plating
• 3 tablespoons grated parmigiana reggiano cheese

Directions

1. Wash the mushrooms before cutting them into quarter-inch slices.
2. Bring a pan to medium heat, then add the 2 tablespoons of salted butter.
3. Once the butter has melted, sear the tenderloins in it for 30 seconds. Then flip the tenderloins and add the mushrooms.
4. Sprinkle some sea salt and pepper on top, and cover with a lid.
5. Every 2 minutes or so, use a wooden spoon to mix the mushrooms and other ingredients before covering again.
6. Continue cooking until the tenderloins are around 4 minutes prior to the desired internal temperature. Now add the half-pint of heavy cream. 
7. While the heavy cream boils in the pan, slice the foie gras into thin pieces, and then crumble them into the pan.  Using a whisk, incorporate them into the cream until smooth.
8. The sauce will soon start to boil again. Now add the grated Parmigiano gently into the sauce, whisking as you do so, until the sauce thickens.
9. Take the pan off the heat, and plate first with the tenderloin, then a couple of heaped spoons of the foie gras mushroom sauce. Finally, set a thin piece of foie gras on top of each piece.