Center Cut Tenderloin Steaks With Truffles And Froie Gras
From THEHIPHOPCHEF 13 years ago
- 1hr halr to make
- Serves 6
TheHipHopChef\ da$Prophett$ Bio Christopher A. Clark aka, TheHipHopChef, aka da $Prophet$, He is an Artist, Chef and CEO with his performing name known as the $Prophet$; this name being a play on words between being a prophet to a people… to being about making a profit. Read more He has been rapping for 10 years on indie recording label Rudo Platinum Records Inc. Performed for some charitable organizations, community events, opened for some top local artist in the Atlanta region. Know his New Album “Keep’em off Balance” in stores in the summer of 09 at all Major retailers. He is also a certified trained Chef who has been in the business of food management, bookkeeping, food preparation and overall organization of kitchen productivity for over twenty years with an Associates degree from the Art Institute of Atlanta. He has established himself as a well known professional Chef working under many names such as Chef Emerald Lugosi, Chef Peter Valyi, Japanese Chef Kochi Chiba, and also award winning black master chef Dayrl L. Schular who was his Ala Carte teacher at the Art Institute of Atlanta. Since a youth his grandmother Pearlie Mae Hall Ector taught him how to cook in a southern style tradition of Mississippi (Tunica) cooking on the south side of Chicago here Chef Christopher A. Clark was born and raised on the infamous south side of Chicago a place with gangs, drugs, violence. Unfortunately as the streets also raised him he found his self in many legal troubles; at one time facing seven to ten years in prison, but with strong love from his grandmother, and mother; He survived to be a savvy business owner of his own Independent record label and entertainment catering company on the eastside of Atlanta where he has been for twenty years, Known as TheHipHopChefLLC; and Rudo Platinum Records Inc. with his Hip Hop, Hip Hop cooking show, celebrity cookbook, CD’s, and DVD’s. This Gentleman is some one to keep your eye own. www.Myspace.com\daProphet,www.TheHipHopChef.net, Coolballerfund@yahoo.com,www.Myspace.com\RudoPlatinumRecords, www.Myspace.com\TheHipHopChef, www.RudoPlatinumRecords.com See less
Ingredients
- 2 pounds Center-cut tenderloin, Trimmed of all fat, silver skin and side musle removed shopping list
- 6 slices white bread crumbs, dense Thin slices (croutons) shopping list
- 1/4 pound butter, Clarified, Only for croutons shopping list
- 12 ounces foie gras terrine shopping list
- 1 ounce black winter truffle shopping list
- 3 tablespoons clarified butter, duck or goose fat, or olive oil (for sauteing the steaks) shopping list
- 1/2 cup semidry or semisweet madeira shopping list
- 1/2 cup beef stock (for the sauce) shopping list
- 3 tablespoons butter shopping list
How to make it
- 1. Cut the tenderloin into 6 steaks. Rub the steaks liberally with salt and pepper, cover them with plastic wrap, and refrigerate them until 1 hour before you're ready to serve.
- 2. Cut the bread slices into rounds that match the size of the steaks as closely as possible. Use a round cookie cutter or, if you don't have one, hold the bottom of glass on each bread slice and cut around it with a paring knife. Cook the bread rounds on both sides in clarified butter in a wide sau'te pan over medium heat until they are golden brown on each side. Reserve.
- 3. An hour efore your ready to serve, take the steaks out of the refrigerator. thirty minutes before you're ready to serve, preheat the oven to 200 F.
- If you've made the croutons ahead of time, put them on a sheet pan in the oven to warm. Cut the foie gras into 6 slices, ideally just large enough to cover each steak.
- 4. Put the slices on a plate, cover with plasticwrap, and allow them to come to room temperature.
- 5. Peel the truffle with a small paring knife, chop the peelings fine, and cut the truffle into thin slices with a small knife, vegetable slicer, or truffle slicer.
- 6. Just before you're ready to start sauteing, pat the steaks dry with papper towels.
- 7. Put the clarified butter or tohter fat in a saute pan just large enough to hold the steaks in a single layer. Heat the pan over high heat until the butter ripples and barely begins to smoke. saute the steaks just long enough to brown them, 2 to 3 minutes on each side, so they stay very rare-they'll continue to to cook in the oven while you're making the sauce.
- 8. Quickly transfer the steaks to a plate, put a foie gras slice on each one, and keep them in the warm oven. Pour the cooked fat out of the pan.
- 9. Deglaze the saut'e pan with the Madeira, boil the Madeira down over high heat to about half, and add the concentrated broth. Boil the sauce down until it has a lightly syrupy consistency. If it gets too thick, thin it with a little water. Whisk in the 3 tablespoons of butter and the copped truffle peels and truffle slices.
- 10. Simmer gently while stirring with a whisk about 1 minute. Season to taste with salt and pepper.
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