Family friend Antoine returned from France with a gift of terrine of foie gras. The only problem was how to use it to do it justice.
We decided to use it to accompany fillet steak. The Steaks were fried to preference and then put aside to rest, good sized slices of foie gras were then fried until soft and slightly crisp at the edges then removed from the pan. The steak was placed on top of a slice of toast and the foie gras on top of that, and while assembly was happening the meat juices in the pan had been joined by brandy, port and madeira and bubbled to reduce. All of this was served with dauphonoise potatoes and baby veg.
Conversation at dinner was very light as we all just savoured this real treat.