Ingredients:
- 2 filet mignon steaks
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 1/4 cup brandy
- 1/4 cup beef broth
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
For the fraise gras:
- 2 large foie gras slices
- Salt and black pepper, to taste
- 1 tablespoon olive oil
Instructions:
- Season the filet mignon steaks with salt and black pepper to taste.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the filet mignon steaks to the skillet and cook for 4-5 minutes on each side for medium-rare, or until desired doneness is reached.
- Remove the steaks from the skillet and set them aside on a plate.
- In the same skillet, add the chopped shallots and minced garlic and cook until they are softened, about 2-3 minutes.
- Add the brandy to the skillet and cook for 1-2 minutes, stirring constantly.
- Add the beef broth to the skillet and cook until it is reduced by half.
- Add the heavy cream to the skillet and cook for another 2-3 minutes, stirring constantly.
- Remove the skillet from the heat and whisk in the butter until it is melted and the sauce is smooth.
- Stir in the chopped fresh parsley.
- Season the fraise gras slices with salt and black pepper to taste.
- In a separate skillet, heat the olive oil over medium-high heat.
- Add the fraise gras slices to the skillet and cook for 1-2 minutes on each side, or until they are golden brown and crispy.
- To serve, place the filet mignon steaks on plates and top them with the fraise gras slices.
- Spoon the sauce over the top of the steaks and fraise gras.
Enjoy your delicious Fraise Gras with Filet Mignon!