| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 476 | 32g | 14g | 2g |
| sugars | fibre | protein | salt |
| 1g | 0g | 37g | 0.5g |
Why I Love Spanish Entrecote with Foie
When I first came across this traditional Spanish dish, Entrecote with Foie, I was immediately captivated. The elegant interplay between the steak and foie gras, married with the crowd-pleasing simplicity of garlic, butter, and red wine, had me hooked. Though my culinary roots are decidedly Southern, I’ve long been a fan of global flavors that can elevate classic dishes. This Spanish dish, for me, offers the perfect balance between hearty comfort food and gourmet sophistication.
A Nod to Culinary Heroes
One can’t help but draw to mind the renowned Spanish chef, José Andrés, when creating such recipes. His inspiring influence in bringing Spanish cuisine to the forefront of the global culinary scene is evident in dishes like Entrecote with Foie. The rich, bold flavors he champions are very much present in this dish. Though my Southern roots have shaped my food philosophy, chefs like Andrés continue to broaden my culinary compass.
An Unforgettable Affair
The entrecote, or ribeye steak, serves as the substantial main act in this dish, providing a robust flavor that perfectly complements the earthy and rich foie gras. A subtly reduced red wine sauce, enhanced with garlic, butter, and beef broth, bathes the ingredients, amplifying their flavors while adding a touch of finesse.
As for serving suggestions, I believe this recipe pairs splendidly with some roasted potatoes or a steamed vegetable medley. It’s also akin to other Spanish dishes such as Solomillo al Foie (Pork Tenderloin with Foie) or Foie Gras a la plancha, which also celebrate the indulgent character of foie gras. Needless to say, a bottle of good Spanish red wine – perhaps a Tempranillo or a Rioja – would be an ideal accompaniment.
Ultimately, the Entrecote with Foie brings together some of my favorite culinary elements – the simplicity and comfort of Southern cooking with the elegance and flavor depth of Spanish cuisine. It’s a dish that’s bound to impress, yet approachable enough to make for a weeknight dinner. And that’s why I love it.
What You’ll Need
- 6 pieces (approx 10 oz each) of entrecote or ribeye steak
- 6 pieces (approx 1 oz each) of foie gras
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 tablespoons of olive oil
- 3 cloves of garlic, minced
- 1 cup of red wine
- 1 tablespoon of butter
- 1/2 cup of beef broth
- 2 tablespoons of parsley, chopped
Method
Step One
Sprinkle salt and black pepper equally over the entrecote or ribeye steak pieces and foie gras. Ensure that all sides are covered with the seasoning.
Step Two
Put a wide, heavy-bottomed pan on medium-high heat. Add the olive oil and let it heat up.
Step Three
Once the oil is hot, add the seasoned entrecote or ribeye steaks to the pan. Do not overcrowd the pan, cook in batches if necessary. Sear the steaks on each side for about 3-4 minutes, until a nice brown crust forms.
Step Four
Transfer the seared steaks to a plate and set aside. In the same pan with the residual oil and steak juices, add the minced garlic. Stir and cook the garlic for about a minute until fragrant.
Step Five
Now, add the red wine to the pan. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. This deglazing process adds a lot of flavor to the sauce.
Step Six
Add the butter and beef broth to the pan. Stir well to combine with the red wine and garlic.
Step Seven
Return the seared steaks to the pan. Reduce the heat to medium-low and let them simmer in the sauce for about 5-6 minutes. This allows the steak to cook further while absorbing the flavors of the sauce.
Step Eight
On a separate pan with high heat, sear the pieces of foie gras for about 30 seconds on each side, until caramelized but still soft in the center. Keep an eye on the foie gras as it can burn quickly.
Step Nine
Transfer the seared foie gras to the top of each steak. Pour the sauce from the pan over the steak and foie gras and sprinkle with chopped parsley.
Step Ten
And voila, the Entrecote with Foie is ready to serve! You can enjoy it with a side of mashed potatoes or French fries for a complete meal.
