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HUDSON
VALLEY FOIE GRAS FLAN WITH BALSAMIC GLAZE By Michael Ginor This is an ultimate indulgence, to be enjoyed when your budget, either caloric or financial, is not a consideration. Unbelievably rich and intense, yet somehow also light and smooth, this flan and cappuccino is a perfect starter to any meal.
Method 1. Preheat the oven to 325°C. Butter four espresso demitasse cups or 4¾ - cup flan or 4 soufflé molds. 2. Place ½ cup of the cream in a blender or food processor and add the foie gras. Process just until blended. Pass the mixture through a fine strainer into a stainless steel bowl. Place ½ cup of cream and the truffles in the food processor or blender and process briefly. Transfer to the bowl with the foie gras. 3. Add the remaining 1 cup cream, the egg yolks, salt, pepper, and the truffle oil, and blend until well incorporated. Pour the mixture into the prepared molds until ¾ full, and place in a larger pan filled with enough water to come halfway up the sides of the molds. Cover with aluminum foil. Bake until the flans are firm to the touch, about 45 minutes. 4. Remove from the oven. Remove from water bath. Allow to rest at least 15 minutes before serving. Keep warm. To serve, combine heated balsamic syrup and veal demi-glace to form glaze. Drizzle over the flan and serve immediately. |
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SEARED FILET MIGNON AND FOIE GRAS MEDALLION WITH TRUFFLED CELERIAC MOUSSELINE, FOIE GRAS SAUCE & FIG GLAZE
1 lb celeriac (substitute potato, parsnip, turnip or a combination of root vegetables.) (cleaned & cubed) heavy cream to cover celeriac (for kosher, substitute kosher cream, or chicken or vegetable stock) kosher salt & white pepper (ground) to taste 1 tbsp truffle oil (optional) Seared Filet Mignon 3 tbsp vegetable oil 4x4 oz medallions of filet mignon (or substitute a different steak cut) kosher salt & black pepper (freshly ground) Foie Gras Sauce 2 cups reduced veal glace, or very concentrated veal or duck or chicken stock ½ a lobe fresh foie gras (¼" cubed, about 8 ounces) kosher salt and black pepper (freshly ground) ¼ cup heavy cream (heated but not boiling, substitute kosher cream or stock) 1 tbsp honey 2 tbsp sherry or vermouth Herbed Salad Garnish 3 oz chervil (picked) or microgreens ½ lemon juice kosher salt & black pepper (freshly ground) Seared Foie Gras 6 oz fresh foie gras (sliced into 4 medallions) kosher salt & black pepper (freshly ground) to taste Garnish black truffle cut into 24 matchsticks For the Fig Glaze 1. Place fresh figs, water, sugar, and dried figs in a heavy pot. Bring to a simmer and cook for 45 minutes, until the dried figs turn mushy. Strain through a food mill. Reserve for later. For the Truffled Celeriac Mousseline 1. In a heavy bottomed pan, cook the celeriac in the cream until soft. Strain, reserving the liquid. Place the celeraic in a blender. Add 1/2 cup of the reserved liquid. Season with salt and pepper. Blend. Strain through a fine sieve or chinois. Whisk in optional truffle oil. Adjust seasoning to taste. Set aside, keeping warm in a water bath. The consistency is thinner than a pureé but light and fluffly. For the Seared Filet Mignon 1. Heat the oven to 350°C degrees. Heat a large pan over medium high heat. Add vegetable oil. Season filet mignon liberally on both sides with salt & pepper. When pan is ready, sear all medallions on both sides. Allow to brown nicely. Remove from heat. Place pan in the oven and roast until rare, about 7-10 minutes. Remove from oven and allow meat to rest, covered. In the meantime, make the foie gras sauce. For the Foie Gras Sauce 1. Heat veal glace in a heavy-bottomed pan. Season foie gras cubes with coarse salt & pepper. Poach foie gras cubes in veal glace to poach. Cook for about 45 seconds. Strain the foie gras, reserving the poaching liquid. In a blender, add foie gras, 1/2 cup of the poaching liquid, the cream, honey and sherry. Blend. Strain. Season with salt and pepper. Set aside. For the Herbed Salad Garnish 1. In a bowl, gently toss the chervil or microgreens with a squirt of the lemon juice and a touch of salt & pepper. Set aside for service. For the Seared Foie Gras 1. Score one side of each slice in a cross-hatch pattern with a sharp paring knife. Season both sides liberally with salt & pepper. Heat a dry skillet on medium-high heat. Add foie gras slices and sear about 30 seconds. Turn over and cook another 30 seconds, until medium rare.Remove slices, drain on paper towels. Immediately assemble the rest of the plate. To Assemble Use large heated plates. Divide truffled celeriac mousseline among 4 plates, placing a dollop in the centre of each plate. Top each mousseline with a seared filet mignon, placing a slice of foie gras on top of each filet mignon. Then, place a pinch of dressed herbed salad greens. Drizzle foie gras sauce around the mousseline. Then, drizzle fig glaze on the outside of the foie gras sauce, and anywhere you feel inspired. Garnish with 3 X's of 2 crossed truffle matchsticks around each plate. Serve immediately. |
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