Description

This gourmet dish stars seared fillet steak perched atop a crisp croûte layered with rich liver pâté and sautéed spinach. Drizzled in a velvety port and truffle sauce and surrounded by delicate vegetables, it’s a showstopping centerpiece fit for fine dining at home.

Ingredients

4 middle-cut fillet steaks, trimmed
Pinch of salt
Pinch of ground pepper
2 tablespoons vegetable oil
4 croûtes
100 ml port
100 ml Madeira
4 shallots, finely sliced
600 ml beef or veal stock, well-reduced
50 ml truffle essence
100 grams ice-cold unsalted butter
200 grams liver pâté
1 large summer truffle
1 gram edible gold leaf
28 asparagus heads
20 baby Jersey Royals, simmered in goose fat and sautéed
200 grams baby spinach leaves, lightly sautéed
20 cubes carrot, 1.5 cm each, cooked in orange juice and chicken stock, then glazed

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Instructions

Sear the Steaks
Heat vegetable oil in a skillet over high heat. Season steaks with salt and pepper. Sear on all sides until your preferred doneness. Let rest.
Prepare the Sauce
In a saucepan, add shallots, port, and Madeira. Carefully ignite to burn off alcohol. Reduce by half. Add the reduced stock and simmer until thickened. Strain out solids. Stir in truffle essence and finely chopped fresh truffle. Remove from heat and whisk in cold butter until glossy. Keep warm.
Build the Croûtes
Spread each croûte with liver pâté and chopped truffle. Shape sautéed spinach with a round cutter slightly larger than the croûte and place it beneath the croûte.
Prepare the Vegetables
Sauté the baby Jersey Royals in goose fat until golden. Lightly sauté the asparagus heads. Glaze the carrot cubes in a mixture of orange juice and chicken stock until shiny and tender.
Assemble the Dish
Place the spinach-lined croûte on the plate. Top with the rested steak. Spoon over the truffle sauce. Add a small dollop of pâté, garnish with sliced truffle, and top with a touch of edible gold leaf.

Serve Immediately
Present hot with vegetables arranged artistically around the plate.

Notes

For best flavor, use high-quality fresh truffle and well-reduced stock.
Croûtes can be toasted ahead of time for ease.
The gold leaf is optional but adds elegance for special occasions.

For maximum impact, serve on a warm plate to keep all elements hot.

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Pan-Searing, Roasting
Cuisine: French-Inspired Gourmet