“From "Last Dinner on the Titanic: Menus and Recipes from the Great Liner," by Rick Archbold & Dana McCauley. TIP: Because this sauce is a reduction, the beef stock must be homemade if the sauce is to thicken properly. Bake the potato in advance (the baking time is not allowed for in the recipe times). It is also better to use two skillets to cook the meat than to crowd the filets. Delicious served with Classic Pommes Anna - Simple French Gratin Potato Cake
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the sauce: melt 1 tablespoon of the butter over medium heat; add shallots and cook, stirring often, for 5 minutes or until softened.
  2. Stir in tomato paste, bay leaf and rosemary until well combined.
  3. Stir in cognac, Madeira and red wine; bring to boil.
  4. Boil for 10 minutes or until reduced to about 1/2 cup.
  5. Stir in beef stock.
  6. Boil for 15 minutes or until reduced to about 1 cup.
  7. Strain into clean pot set over low heat and whisk in remaining butter.
  8. Season to taste and keep warm.
  9. While the sauce is cooking, sprinkle meat with salt and pepper to taste.
  10. In large skillet, melt butter with vegetable oil over medium heat; add garlic and cook, stirring often, for 2 minutes; increase heat to medium-high and add filets mignons.
  11. Cook, turning once, for 10-12 minutes or until well-browned but still pink in middle.
  12. Remove from pan and let stand, tented with foil, for about 5 minutes to rest.
  13. Wipe out pan and return to high heat.
  14. Add foie gras and cook for 30 seconds per side or until golden brown.
  15. Remove from pan and reserve.
  16. Gently toss artichokes in pan juices and cook for 2 minutes or until heated through.
  17. To serve, place a slice of potato on each of 6 heated plates; top with a filet mignon, followed by a slice of foie gras and a truffle slice (if using).
  18. Ladle sauce around edge of plate; garnish with artichokes.

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