Wagyu Beef Tenderloin in Foie Gras Mushroom Sauce Recipe

Wagyu Beef Tenderloin in Foie Gras Mushroom Sauce Recipe

• 8.8 oz Shitake Mushrooms
• 1 Portobello mushroom cap
• 2 tablespoons salted butter
• 4 6-8 oz pieces of Wagyu Beef Tenderloin
• Sea Salt & Pepper
• ½ pint heavy cream
• 5 oz truffled micuit foie gras for sauce
• 4 thin slices of truffled micuit foie gras for plating
• 3 tablespoons grated parmigiana reggiano cheese

1. Clean the mushrooms and cut into ¼ inch thick slices.
2. Bring a pan to medium heat and melt the tablespoons of butter.
3. Add the tenderloins to the pan, sear them for 30 seconds in the butter, then flip them and add the mushrooms.
4. Season with salt and pepper, and cover with a lid.
5. Around every 2 minutes, mix the mushrooms with a wooden spoon and cover again.
6. Continue cooking until you are about 4 minutes prior to your desired internal temperature for the tenderloins. Then add the heavy cream.
7. As the heavy cream begins to boil in the pan, slice the 5 oz of foie gras into thin slices and then crumble into the pan. Take a whisk and incorporate them into the cream until smooth.
8. As the sauce begins to boil again, add the 3 tablespoons of grated Parmigiano slowly to the sauce, whisking as you incorporate it, until the sauce thickens.
9. Remove the pan from the heat, and plate first with the tenderloin, then a couple of heaping spoons of the foie gras mushroom sauce. Finally, place a thin slice of foie gras on top of each piece.