Filet Mignon With Seared Foie Gras & Blueberry Sauce


For the Blueberry Sauce:

1/2 cup sugar
1/4 blueberry juice
1/3 cup balsamic vinegar
1 cup chicken stock
Salt and Pepper

In a small saucepan cook the sugar on medium heat until melted and beginning to turn an amber brown. The darker your sugar the more caramel flavor you will have. Be sure not to burn the sugar. Slowly add the vinegar. When combined with the sugar it will harden. Let mixture remain on the stove until it melts. Add you blueberry juice and cook until thick. Add the stock and cook down until about 1/2 cup remains or until desired consistency. Salt and pepper to taste. Remove from heat and set aside. The sauce can be reheated on low before serving.

For the Filets:

2 8oz center cut filet mignons
Salt and Pepper

Salt and pepper each filet and bring them to room temperature. Preheat oven to 375F.
Heat a small saute pan on medium high heat. When pan is at desired heat, sear each filet for 2-3 minutes per side. Place fillets in a small baking dish and roast for 6 minutes for rare.

For Foie Gras

2 slices Hudson Valley Foie Gras
1 tablespoon butter

Warm a saute pan to medium high heat just before you take your steaks out of the oven. Add butter. When foam subsides sear each side of the foie gras until lightly browned. You want the foie gras to be soft and giggly, but not to melt.

Remove from heat. Place Filets on a plate and top them with Foie Gras and Blueberry Sauce. Eat immediately.