Steak with fois gras and truffle sauce

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Ingredients:

Any steak of your choice.
Jar of fois gras or brussells pate could be used as alternative
Double cream or creme fraiche
Chestnut mushrooms
Spinach
Leeks
Garlic

Method:

Clean and slice mushrooms
Slice leeks
Lightly fry mushrooms in butter
Lightly fry leeks in butter
Season steak and cook to your liking.
Wilt spinach in a large pan with olive oil and crushed garlic

Allow steaks to rest in their juices for 5 minutes before serving.

Whilst steaks are resting heat sauce – heat 2 tablespoons of fois gras/pate with cream/creme fraiche and add a few drops of truffle oil, simmer for a few minutes – do not boil.

For a stilton sauce as an alternative add crumbled stilton to cream/creme fraiche, season with salt and pepper, simmer for a few minutes, do not boil.

 

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