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Which meat/cut is best partnered with seared foie gras?
Am planning a (belated) Valentine's dinner and was debating between serving chateaubriand with bernaise or a cut of meat with pan seared foie gras.
Does anyone have a recommendation for best partnering of meat type (pls suggest cut) with sauce for the foie gras? I'm thinking serving it with a small mound of flavoured mash (maybe truffle?) and a jus reduction would probably be the best bet but I would like to hear your ideas too.
Thanks!
1 Answer
- 1 decade agoFavorite Answer
hello there, serving the chateaubriand with the foie gras is not a bad idea, secondo me only the flavorus will clase , you can try the sirlion or as we say in italian the sottofiletto,
or try pairing with the fillet mignon 90 gms each serve three a portion, ask ur macchelaio to trim and clean bene,
seal in very hot skillet and cook in oven 4-5 minute for evn cooking , marinate with shallots , bay leaves , fresh black pepper and sea salt, 3 minutes maximum.
enjoy
