Filet Of Beef Prince - I Mean Fat Albert Recipe

Ingredients

• 2 8 oz. tenderloin steaks cut 1 ½ inches thick
• Pancetta thinly sliced but as wide as the steak is tall
• — The Fat—
• 4 oz. of goose foie gras
• 3 oz. of heavily seasoned but not spicey sausage
• 3 large shallots
• 3 cloves of garlic
• 1/3 cup of heavy cream
• 2 oz. of fine cognac
• 1 cup of very course bread crumbs
• 3 tbls. of butter
• Fresh parsley and chives finely chopped
• Salt, white pepper
• —SAUCE—
• 3 plumb tomatoes
• 6 cloves of garlic
• 1 medium carrot
• 3 stalks of celery
• 1 medium white onion
• 3 tbls. of butter
• 1 ½ cups of Medeira
• 8 oz. of mixed wild mushrooms
• 3 ½ cups of veal stock
• 1 ½ cups of demi-glaze
• 3 more large shallots
• 1 oz. of fresh thyme.

Instructions

1. Season the steaks with salt and pepper and only sear them on both sides – Set them aside. If you are one of those who doesn’t eat med-rare meat I suggest you change your ways, but for now simply cook the steaks longer before setting them aside.
2. FOR THE FARCE: Dice the foie gras and the sausage small. Finely mince the shallots and the garlic.
3. Sauté the foie gras and sausage for a few minutes then add the butter and shallots – Cook further until medium brown and the catapult in the garlic. Cook further only a minute and then dump it into a bowl. Let it cool a bit. Separate out the fats and save them.
4. Add the bread crumbs, cream and the cognac along with the herbs and use your hand to work it together, to form a cohering paste but still maintaining some texture.
5. Use this mixture to make a perimeter around the sides of each steak and then use the pancetta to wrap around that.
6. SAUCE: I serve this with a Sauce Chasseur which fits well. Cut the tomatoes into quarters the long way, oil them and roast them along with the garlic.
7. Chop the carrot celery and onion roughly. Sauté them in a large sauce pan in the butter until the onion starts to brown. Add the wine and cook until it has halfway reduced.
8. Add the stock, roasted tomatoes and garlic, demi-glaze and the thyme – Slowly reduce it by half and strain it.
9. Have the shallots chopped and the mushrooms attractively styled and brown them in another sauce pan using the fat from the foie gras and sausage. Pour in the stained sauce, thicken slightly if needed and reduce a little more.
10. TO PREPARE: Right before serving put the steaks into a fierce oven 450 and cook 7-10 minutes the result should be medium rare.
11. TO SERVE: Serve the steaks topped with the sauce and some BRUSSELS SPROUTS PRINCE ALBERT on the side.