Servings: 1
Ingredients
- 1 x shallot, peeled and finely chopped
- 1 sm garlic clove, peeled and chopped
- 2 Tbsp. fresh parsley, chopped Juice of 1 lemon
- 2 tsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 x freshly grated nutmeg
- 4 x beef filet steaks, about 6 ounces each
- 1 tsp extra virgin olive oil Salt and pepper to taste
- 2 Tbsp. butter
- 2 Tbsp. extra virgin olive oil
Directions
- Small (about 4.(5-oz) tin of foie gras (optional)
- Combine ingredients for garniture and set aside at room temperature for 1 hour.
- Bring steaks to room temperature, brush with extra virgin olive oil, season with salt and pepper. Cook as you usually would to desired temperature over grill or possibly in a skillet, using a small amount of butter and extra virgin olive oil.
- Eugenie is a health spa as well as a three-star restaurant. For those who wish, steaks are cooked brushed with extra virgin olive oil, but without oil and butter in the skillet. To do this: Completely cover the bottom of a cast iron skillet with a thin layer of coarse salt. Put the pan in a 500 degree oven till salt crackles. Carefully remove skillet from oven. Put steaks in skillet (they won't stick) and cook on stove, turning once.
- When meat is ready, spoon half of garniture over steaks, place a slice of foie gras, if using, over garniture so it melts slightly, and spoon remaining garniture over which. Serve immediately.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 76g | |
Calories 530 | |
Calories from Fat 521 | 98% |
Total Fat 59.12g | 74% |
Saturated Fat 19.58g | 78% |
Trans Fat 0.0g | |
Cholesterol 61mg | 20% |
Sodium 750mg | 31% |
Potassium 64mg | 2% |
Total Carbs 1.68g | 0% |
Dietary Fiber 0.4g | 1% |
Sugars 0.11g | 0% |
Protein 0.68g | 1% |
Advertisement
Advertisement