Slow Roasted Tenderloin With Pan-Seared Foie Gras, Braised Cabbage And Fondant Potatoes In Red Wine Jus

Methods and Directions

• Marinate the tenderloin steak overnight in olive oil, Darjeeling tea leaves and black pepper.
• Pan-fry the tenderloin in a heavy-bottom pan till even colouring is achieved.
• Then cook in a pre-heated oven at 180°C for 5 minutes, to a medium rare done-ness.
• Allow to rest then portion.
• Sprinkle with sea salt and serve.

• Heat a non stick pan, add the foie gras and pan sear it till golden in colour on both sides.
• Pat dry with a paper towel, sprinkle with sea salt, garnish with chopped chives and serve.

• In a heavy-bottomed pan, melt the butter, add the sliced onions and garlic.
• Sauté till the onion turns pale pink.
• Add cabbage, Serrano, orange juice, white wine and thyme.
• Simmer the cabbage till the liquid is absorbed and cabbage is cooked.
• Serve.

• In a deep pan, melt butter, add the potato and pan fry till golden in colour on both sides.
• Add the chicken stock and tea leaves.
• Place the pot in the oven and cook for 20 minutes till the potato is cooked.
• Strain and serve.

• In a deep pan, add the red wine and Madeira and reduce to half.
• Add the beef stock and reduce till there is 1/4 stock remaining and a syrup consistency is achieved.
• Fold in the teaspoon of chopped truffles.