{"id":175793,"date":"2025-12-22T16:18:50","date_gmt":"2025-12-22T16:18:50","guid":{"rendered":"https:\/\/grupoliveslowfoods.com\/?p=175793"},"modified":"2025-12-22T16:23:29","modified_gmt":"2025-12-22T16:23:29","slug":"beef-tenderloin-with-foie-gras-and-truffle-sauce-on-a-potato-cake","status":"publish","type":"post","link":"https:\/\/grupoliveslowfoods.com\/en\/beef-tenderloin-with-foie-gras-and-truffle-sauce-on-a-potato-cake\/","title":{"rendered":"Beef tenderloin with foie gras and truffle sauce on a potato cake"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">At <\/span><a href=\"https:\/\/barcanete.com\/en\/\"><b>Bar Ca\u00f1ete<\/b><\/a><span style=\"font-weight: 400;\">, this dish is enjoyed as a small ritual: the <\/span><b>beef tenderloin<\/b><span style=\"font-weight: 400;\">, pink and juicy, is gently bathed in butter and rosemary; the <\/span><b>foie gras<\/b><span style=\"font-weight: 400;\">, barely seared, melts on contact; and the <\/span><b>truffled demi-glace sauce<\/b><span style=\"font-weight: 400;\"> falls thick and glossy, with that deep aroma that fills the table before the first bite. The <\/span><b>potato cake<\/b><span style=\"font-weight: 400;\">, crisp on the outside and tender within, supports everything with elegance. A proposal designed for an unhurried <\/span><b>Christmas dinner<\/b><span style=\"font-weight: 400;\">, a glass close at hand and long conversation.<\/span><\/p>\n<h2><b>Ingredients <\/b><\/h2>\n<p><b>Tenderloin<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">140 g of <\/span><b>beef tenderloin<\/b><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Olive oil (as needed)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Salt (as needed)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">30 g butter<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 sprig of rosemary<\/span><\/li>\n<\/ul>\n<p><b>Baked potato cake<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">2 medium floury potatoes<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Salt (as needed)<\/span><\/li>\n<\/ul>\n<p><b>Sauce<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Truffled demi-glace sauce (as needed)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Black truffle paste (a little)<\/span><\/li>\n<\/ul>\n<p><b>Foie gras and finishing<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">60 g duck liver<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Maldon salt (as needed)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Freshly ground black pepper (as needed)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Finely chopped fresh chives (as needed)<\/span><\/li>\n<\/ul>\n<h2><b>Method<\/b><\/h2>\n<h4><b>1) Baked potato cake<\/b><\/h4>\n<p><span style=\"font-weight: 400;\">Peel and wash <\/span><b>two medium floury potatoes<\/b><span style=\"font-weight: 400;\">. Slice them using a mandoline (or by hand) <\/span><b>into thin julienne<\/b><span style=\"font-weight: 400;\">. Season and spread them over a tray lined with <\/span><b>baking paper<\/b><span style=\"font-weight: 400;\">, making sure the layer is even. Bake for <\/span><b>40\u201350 minutes<\/b><span style=\"font-weight: 400;\"> in <\/span><b>convection mode at 200 \u00baC, fan speed 2<\/b><span style=\"font-weight: 400;\">. Once ready, cut a <\/span><b>7 x 10 cm<\/b><span style=\"font-weight: 400;\"> rectangle and set aside.<\/span><\/p>\n<h4><b>2) Tenderloin: searing and rosemary glazing<\/b><\/h4>\n<p><span style=\"font-weight: 400;\">Season the <\/span><b>beef tenderloin<\/b><span style=\"font-weight: 400;\"> and sear it <\/span><b>rare<\/b><span style=\"font-weight: 400;\"> in a pan with <\/span><b>olive oil<\/b><span style=\"font-weight: 400;\">. At the final moment, add the <\/span><b>sprig of rosemary<\/b><span style=\"font-weight: 400;\"> and the <\/span><b>30 g of butter<\/b><span style=\"font-weight: 400;\">. <\/span><b>Glaze<\/b><span style=\"font-weight: 400;\"> the meat with this aromatic fat, basting it to give shine and aroma. Transfer to a tray.<\/span><\/p>\n<h4><b>3) Truffled demi-glace sauce<\/b><\/h4>\n<p><span style=\"font-weight: 400;\">Remove the excess fat from the pan and add the <\/span><b>demi-glace<\/b><span style=\"font-weight: 400;\"> scented with <\/span><b>a little black truffle paste<\/b><span style=\"font-weight: 400;\">. Let it combine and warm through, aiming for a smooth, glossy texture.<\/span><\/p>\n<h4><b>4) Final browning of the potato<\/b><\/h4>\n<p><span style=\"font-weight: 400;\">Brown the <\/span><b>potato<\/b><span style=\"font-weight: 400;\"> base in a <\/span><b>non-stick<\/b><span style=\"font-weight: 400;\"> pan on both sides, to restore crispness and the right toasted colour just before serving.<\/span><\/p>\n<h4><b>5) Foie gras: seared without fat<\/b><\/h4>\n<p><span style=\"font-weight: 400;\">Sear the <\/span><b>duck liver (60 g)<\/b><span style=\"font-weight: 400;\"> in a very hot pan <\/span><b>with no added fat<\/b><span style=\"font-weight: 400;\">, on both sides. It should be <\/span><b>well browned<\/b><span style=\"font-weight: 400;\"> but <\/span><b>rare<\/b><span style=\"font-weight: 400;\">, keeping the inside creamy.<\/span><\/p>\n<h4><b>6) Slicing and final preparation<\/b><\/h4>\n<p><span style=\"font-weight: 400;\">Slice the <\/span><b>beef tenderloin<\/b><span style=\"font-weight: 400;\"> into <\/span><b>six slices<\/b><span style=\"font-weight: 400;\"> and <\/span><b>overlap them<\/b><span style=\"font-weight: 400;\"> to keep the original shape. Add <\/span><b>Maldon salt<\/b><span style=\"font-weight: 400;\"> and <\/span><b>freshly ground black pepper<\/b><span style=\"font-weight: 400;\">. Warm the <\/span><b>potato base<\/b><span style=\"font-weight: 400;\">, the sliced <\/span><b>beef tenderloin<\/b><span style=\"font-weight: 400;\"> and the <\/span><b>foie gras<\/b><span style=\"font-weight: 400;\"> together on a tray.<\/span><\/p>\n<h2><b>Plating (finishing and presentation)<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Plate by starting with the <\/span><b>potato<\/b><span style=\"font-weight: 400;\"> as the base. Place the sliced <\/span><b>beef tenderloin<\/b><span style=\"font-weight: 400;\"> on top and coat with the <\/span><b>truffled demi-glace sauce<\/b><span style=\"font-weight: 400;\">. Finish with the <\/span><b>foie gras<\/b><span style=\"font-weight: 400;\"> on top of the tenderloin and season with <\/span><b>Maldon salt<\/b><span style=\"font-weight: 400;\">, <\/span><b>freshly ground black pepper<\/b><span style=\"font-weight: 400;\"> and <\/span><b>finely chopped fresh chives<\/b><span style=\"font-weight: 400;\">. For a clean visual touch, make sure the sauce falls centrally and the chives crown the foie without covering it.<\/span><\/p>\n<h2><b>A finale worthy of a festive table<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">When serving, let the dish reach the table still hot: the foie will finish yielding, the sauce will scent the air, and the <\/span><b>beef tenderloin<\/b><span style=\"font-weight: 400;\"> will show its doneness with confidence. It is one of those dishes that fit naturally into a <\/span><b>Christmas<\/b><span style=\"font-weight: 400;\"> meal, designed to be shared and enjoyed without noise. Tell us how yours turned out: at <\/span><a href=\"https:\/\/barcanete.com\/en\/\"><b>Bar Ca\u00f1ete<\/b><\/a><span style=\"font-weight: 400;\"> classics are enjoyed\u2026 and also celebrated.<\/span><\/p>\n<p><b>Discover how we prepare it in our YouTube video!<\/b><\/p>\n<p>&nbsp;<\/p>\n<p><iframe title=\"La MEJOR carne que probar\u00e1s: Vaca Vieja, Foie y Trufa\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/WmKKv9JwijA?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n","protected":false},"excerpt":{"rendered":"<p>At Bar Ca\u00f1ete, this dish is enjoyed as a small ritual: the beef tenderloin, pink and juicy, is gently bathed in butter and rosemary; the foie gras, barely seared, melts on contact; and the truffled demi-glace sauce falls thick and glossy, with that deep aroma that fills the table before the first bite. The potato [&hellip;]<\/p>\n","protected":false},"author":17,"featured_media":175791,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[263,264],"tags":[],"class_list":["post-175793","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-en","category-restaurant-canete-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Beef tenderloin with foie gras and truffle sauce on a potato cake - Grup Olive Slow Foods<\/title>\n<meta name=\"description\" content=\"Learn how to prepare beef tenderloin with foie gras and truffle sauce, an elegant, flavour-packed dish inspired by Bar Ca\u00f1ete.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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