Cru Cafe and Wine Bar
25 E. Delaware
Grilled Filet of Beef with Foie Gras Butter, Sweet Potato, Chestnuts, Charred Cipolinni and Red Wine
4 8 oz beef tenderloin steaks
1 Tbs olive oul
Brush the steaks with olive oil, season and cook to desired temperature.
Foie Gras Butter
2 oz foie gras diced, at room temperature (a goose liver pate can be a good substitute, its cheaper and easier to find)
2 oz coled whole butter, diced
1 oz shallot, diced
1/2 tsp chopped fresh thyme
combine butter, shallot and thyme in a small sauce pan on low heat. when butter is completely melted add the goose liver. Cook for 3-4 min. Transfer the mixture to a clean container and ice until it is cold. Place the solidified butter-liver mix in a food processor and pulse until homogenized. Line a piece of plastic foil on a clean surface, place a piece of deli paper on top of the foil. spread the foie gras butter in the bottom of the deli paper and roll it into a cylinder, wrap the plastic foil around the cylinder and refrigerate for an hour or until ready to use. When ready to use, slice the log into 1/8" slices and let slices get to room temp.
1 large sweet potato or 2 small
1 tsp olive oil
1/2 tsp chopped parsley
1/2 cup half and half or milk
1 Tbs maple syrup
For roasted sweet potatoes: peel your potatoes and trim all the sides. Medium dice the trimmed potatoes . You should have about 8 oz each trimmings and cubes. Save all the trimmings. In a small mixing mixing bowl mix sweet potato cubes, olive oil and parsley. season with salt and pepper. roast at a low temperature until tender.set aside until ready top assemble
For sweet potato puree:
In a small sauce pan combine sweet potato trimmings and half and half. Cook on medium heat until all liquid is reduced and the trimmings are falling apart. Transfer the hot mixture in a blender, add maple syrup, season with salt and pepper, and blend until smooth. Use immediately or chill on ice and refrigerate until ready to use.
8 cipolinni onions, peeled and cut in half
1 sprig fresh thyme, broken roughly
1 Tbs vegetable oil
Place a cast iron pan on high heat. In a small bowl mix onion halves, thyme and oil. Season with salt and pepper. When pan is hot reduce the heat to low. Place the onions in the hot pan, cut side down. Transfer the pan into a 350F oven and coot until onions are tender.
8 large chestnuts, peeled
4 oz butter
1 Tbs vegetable oil
Crush the peeled chestnuts with the palm of your hand. In a small sauce pan on med heat combine oil and butter, heat until the mixture is clear and with a golden color. Add the crushed chestnuts to the pot, keep adjusting the heat so the fat doesn't get too dark( burn) . Cook chestnuts until golden brown and tender. Remove from pot onto a paper towel and season with salt and pepper.
Red Wine Sauce
2 oz shallots, diced
1 cup red wine
1 tsp red wine vinegar
1 cup veal stock
2 black peppercorns
1/2 bay leaf
1 small thyme sprig
1/4 teaspoon vegetable oil
In a sauce pot brown the shallots with the oil. When shallots are golden brown add wine, bay leaf, peppercorns, thyme and vinegar. Reduce by 1/3 and add stock. Keep reducing until the sauce can cover the back of a soup spoon. Skim the fat from the top, strain into a clean container.
This is an entree dish with several components. The best way to put it together would be on a large plate, where you can show all the components.
The wines mentioned:
NV Jean Lallement, Brut, Champagne
2011 Weingut Keller, Riesling Trocken, Germany
2010 Brooks Winery, Pinot Noir, Willamette Valley, Oregon