Craving for Some Foie Gras? (Foie Gras + Steak Lunch)

Posted by kenny Tuesday, December 7, 2010 0 comments

Ding Dong! Here it comes, one gigantic box FedExed overnight to my doorstep -

Let's see what's inside?

2 bags of frozen foie gras!
Yes, this is my little splurge during holiday season,
But no way can a "little" girl like me finish 30 slices of fatty liver all by myself,
It was actually shared among 5 friends,
I guess after we managed to finish everything...
Our blood vessels will start feeling like clogging when seeing foie gras on the restaurant menu in the future..

So what's for lunch?
Seared foie gras and rib eye steak. Served with thyme infused balsamic glaze -

Ingredients (for 2)?

2 slices of foie gras
2 rib eye steaks
Some sea salts
Some freshly ground black pepper
Some olive oil

Thyme infused balsamic glaze:
2 sprigs of fresh thyme
3 tablespoons of balsamic glaze
1 tablespoon of hot water
1/2 teaspoon of honey

Additional thyme sprigs for garnish

How?

Preheat the oven to 400 degrees Fahrenheit.
Add the ingredients for the balsamic glaze to a small pot,
Turn to medium low heat and just let it simmer for about 3 minutes.

For the steaks,
Season both sides with sea salt and pepper.
Brush some olive oil on the grill pan, turn to high heat,
Wait till the pan turns very hot,
Transfer the steaks over and sear both sides for about 2 minutes each,
Move the grill pan and the steaks to the oven for about 5 minutes,
Once that's done, remove from heat and let it rest for at least 5 minutes.

For the foie gras,
Similar to steaks, season both sides with salt and pepper,
Use another pan, this time we don't need to drizzle any oil,
Simply sear both sides of the foie gras till lightly browned,
It should take less than 1 minute to sear both sides.
(And you'll see fats gradually melting away from the liver, mmm yummm)

Depending on the thickness and doneness you would like the foie gras to be,
You can choose to transfer them to the oven for addition 1 or 2 minutes,
Or eat them the way it is, as long as the center is not frozen anymore.

Plate the steak first, top with foie gras,
Drizzle some thyme infused balsamic glaze on the side,
A tiny final touch, garnish the food with fresh thyme sprigs.