Steak with fois gras and truffle sauce


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


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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