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
- Trim the foie gras – you will need about 25g (1 oz) to flavour the butter, then cut the rest into four even-sized slices.
- Place the foie gras trimmings in a bowl with the butter and half the truffle shavings.
- Mix until well combined, then make into a cylinder shape that is about 5cm long before rolling in the remaining truffle shavings.
- Place on a small plate, cover loosely with cling film and chill until ready to use.
- Heat a heavy based frying pan until hot.
- Add 2 tablespoons of the olive oil and then add the steaks.
- 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.
- Heat a large separate frying pan. Add the remaining two tablespoons of olive oil and carefully break in the quail eggs.
- Cook for 30 seconds or so, basting with the olive oil as you go. Season to taste.
- Heat a heavy based frying pan until very hot. Season the slices of foie gras.
- Add to the pan and sear for 30 seconds to 1 minute on each side until just tender and caramelised.
- 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.
- Garnish with the fried quail eggs and serve immediately with chips and green beans, if liked.
- The recipe serves 4 people.