Dish Name: Deconstructed Beef Wellington Skewers
Ingredients:
- 700g beef tenderloin, cut into cubes
- 150g foie gras, cut into cubes
- 600g Portobello mushrooms, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 50g butter
- Thyme to taste
- Salt and pepper to taste
- 4 skewers
Instructions:
- Preheat your grill to medium-high heat.
- Heat olive oil and butter in a skillet over medium heat. Add minced garlic and sauté until fragrant, then add chopped Portobello mushrooms, thyme, salt, and pepper. Cook for about 10 minutes until the mushrooms are well browned, and the liquid has evaporated. Set aside.
- Thread beef and foie gras cubes alternately onto skewers.
- Place these skewers on a heated grill and cook for about 3-5 minutes on each side (or until the beef reaches your preferred level of doneness) and the foie gras is slightly charred.
- Rest the skewers for about 5 minutes before serving.
Nutritional Information:
- Total Calories – 650
- Protein – 58g
- Fat – 44g
- Carbs – 8g
Plating:
On a large, white plate, drizzle a tablespoon of the mushroom mixture on the bottom. Place the skewer at an angle on top of the mushrooms. Garnish with fresh herbs and a sprinkle of coarse salt. The skewer should be the star of the dish, with the sizzling beef and foie gras catching the eye. The mushrooms on the bottom add a touch of elegance, and the fresh herbs give a pop of color to the overall presentation.