An absolutely delicious recipe that is very easy to prepare. The ingredients are the key to its success.
In a baking dish, pour a little oil into the bottom and place your fillet. Sprinkle with herbs and bake in a very hot oven (220°C).
After 10 minutes of cooking, turn the meat over and let it cook for 5 more minutes. Pour in the port and let it cook for another 5 minutes. Place the peeled shallots around the meat and let them caramelize. Add the half glass of broth.
Remove the meat and wrap it tightly in aluminum foil so that its juices can be well absorbed into the meat. Let it rest for about 10 minutes.
Cut the fillet into slices 1.5 cm thick. Season each slice with salt and pepper.
Slice the pâté and arrange it on top of the fillet placed on the serving dish.
To finish, place in the turned-off but still warm oven for about 5 minutes, just until the foie gras begins to melt a little.
0 servings
4
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EN