Filet Perigueux Recipe
Filet mignon topped with foie gras mousse and sauce Perigueux.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Foie Gras Mousse
In a food processor, blend the foie gras until smooth. Add a pinch of salt and pepper, and blend again. Set aside.
Cook the Filet Mignon
Season the filet mignon pieces with salt and pepper. In a skillet, melt 1 tablespoon of butter over medium-high heat. Sear the filets for about 3-4 minutes on each side for medium-rare, or until desired doneness. Remove from the skillet and let them rest.
Make the Sauce Perigueux
In the same skillet, add the remaining tablespoon of butter and sauté the chopped shallots until translucent. Add diced mushrooms and cook until softened. Pour in the red wine and let it reduce by half. Then add the beef stock and heavy cream, and simmer until the sauce thickens. Adjust seasoning with salt and pepper.
Assemble the Dish
Place the rested filet mignon on plates. Top each filet with a generous dollop of foie gras mousse. Drizzle the sauce Perigueux around the filet. Serve immediately.
