Symphonie Culinaire (culinary Symphony)
Experience the harmonious blend of flavors and textures in this exquisite culinary symphony. Each ingredient plays a unique role in creating a masterpiece for your palate.
Ingredients
- 1 lb filet mignon
- 1/2 cup foie gras
- 8 baby potatoes
- 1 bunch asparagus
- 1/4 cup truffle oil
- Sea salt and black pepper to taste
Instructions
- Preheat the stovetop to medium-high heat.
- Season the filet mignon with salt and pepper, then sear it in a hot pan for 3 minutes on each side.
- Reduce the heat to medium and cook the filet mignon for an additional 5 minutes, or until desired doneness.
- In a separate pan, sauté the foie gras until golden brown, about 2 minutes per side.
- Boil the baby potatoes until tender, then toss them in truffle oil and season with salt and pepper.
- Blanch the asparagus in boiling water for 2 minutes, then shock them in ice water to preserve their color and crispness.
- Plate the filet mignon, foie gras, potatoes, and asparagus, then drizzle with additional truffle oil before serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 25g
- Protein
- 15g
- Fat
- 18g
Supplies
Cooking pan Sauté pan Pot for boiling Plates and utensils for plating
Tools
Stovetop Knife and cutting board Tongs
Serving suggestions
Serve with a glass of full-bodied red wine to complement the richness of the dish.
Tips & tricks
For an extra touch of luxury, shave fresh truffles over the dish before serving.
Cost
$60