Pan-fried Beef Fillet with Fried Quail Egg & Foie Gras Butter with Truffle

This Pan-fried Beef Fillet with Fried Quail Egg and Foie Gras Butter with Truffle is from the cookbook “The 6 ingredients” by Conrad Gallagher.

Foie gras is the food of kings. Sadly, the method of preparing this great delicacy raises some concerns in certain quarters. However, I must admit that it has never stopped me from enjoying it…


Foie gras (goose or duck liver) – 350 grams

Unsalted butter, at room temperature – 50 grams

Black truffle shaving – 25 grams

Olive oil – 4 tbsp

Beef fillet steaks – 4 x 175 grams

Quail eggs – 8


  1. Trim the foie gras – you will need about 25g (1 oz) to flavour the butter, then cut the rest into four even-sized slices.
  2. Place the foie gras trimmings in a bowl with the butter and half the truffle shavings.
  3. Mix until well combined, then make into a cylinder shape that is about 5cm long before rolling in the remaining truffle shavings.
  4. Place on a small plate, cover loosely with cling film and chill until ready to use.
  5. Heat a heavy based frying pan until hot.
  6. Add 2 tablespoons of the olive oil and then add the steaks.
  7. Cook gently for a couple of minutes on each side (a bit longer if you don’t like your meat so rare). Remove from the heat and leave to rest in a warm place for a few minutes.
  8. Heat a large separate frying pan. Add the remaining two tablespoons of olive oil and carefully break in the quail eggs.
  9. Cook for 30 seconds or so, basting with the olive oil as you go. Season to taste.
  10. Heat a heavy based frying pan until very hot. Season the slices of foie gras.
  11. Add to the pan and sear for 30 seconds to 1 minute on each side until just tender and caramelised.
  12. Remove the butter from the fridge and cut it into 4 even-sized discs. Place a steak in the middle of each warmed wide-rimmed bowl and place a disc of the foie gras butter on top.
  13. Garnish with the fried quail eggs and serve immediately with chips and green beans, if liked.
  14. The recipe serves 4 people.

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