Beef Fillet with Wild Mushrooms

I have to admit, the title of this blog is giving very little away and is even a bit boring. There is so much more to this dish than a piece of beef with a couple of wild mushrooms.....I mean wild mushrooms on its own is already a treat, but you will see in this combination, wow

Some the hidden items are foie gras, yes, the famous and infamous foie gras is featuring again. I love it and some people hate it, but because I love it, I will feature it again and again, sorry, but we all have our weaknesses and this is one of many, and I mean many.

For the foie gras I take the small off cuts, let them melt and then mix them with the wild mushrooms and some bread crumbs in order to make a nice crust. Then I give a small slice of fried foie gras on top as well, just to make it a bit more decadent. Of course I give a generous helping of sauteed wild mushrooms, mmmmmm I am getting hungry just writing the blog.

2 hours have passed between the last paragraph and this one. I was doing the pass in the restaurant and yes, we were serving some of these special beef fillets and I got hungry just looking at them. It was a busy evening and the new dishes were sold successful with great feedback, so I am sure that you will be enjoying this dish when you cook it

Here is the recipe

1.6 Kg Beef fillet
0.5 Kg Foie Gras
0.1 Kg Chanterelle mushrooms
0.1 Kg Cepes mushrooms
0.1 Kg Oyster mushrooms
1.6 Kg Potatoes
0.25 L Cream
0.25 Kg Butter
0.05 Kg Shallots
0.1 Kg Shimeji mushrooms
0.1 Kg Enoki Mushrooms
0.1 Kg Eryngi Mushrooms
0.1 Kg Butter
0.03 Kg Garlic
0.05 Kg Parsley, Italian
0.3 L Demi Glace
0.1 L Merlot

Method
Cut the beef fillet in 150 g portions Cut the foie gras in 50 g portions
Cut the mushrooms finely
Fry the mushrooms in a bit butter, season
Mix with bread crumbs, egg white and foie gras
Fry the beef to the desired temperature
Let it rest for a couple of minutes
Top with the mushroom mix
Flash under the salamander
Make a creamy mash with the potatoes
Clean the mushrooms and saute in a bit butter, garlic and shallots

Pipe the mash on the plate, use some demi glace for garnish, plate the fillet and sauteed mushrooms around, add some glaceed onions