Roast Beef with Foie Gras, Crushed Celery with Gingerbread

Ingredients:

• 1 kg beef eye fillet
• 100g foie gras
• 2 stalks of celery
• 2 slices of gingerbread
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 180°C.
2. Season the fillet with salt and pepper.
3. In a large oven-proof skillet, heat oil over medium-high heat. Add the fillet and sear on all sides until golden brown.
4. Transfer the skillet into the oven and cook for 10-15 minutes or until the desired internal temperature is reached (50-54°C for medium-rare).
5. Transfer the fillet to a cutting board and let it rest for 10 minutes before slicing.
6. While the fillet is resting, crush the celery and gingerbread together in a food processor or with a mortar and pestle.
7. Heat the minced garlic and rosemary in a small skillet over medium heat for 1-2 minutes or until fragrant.
8. Remove the skillet from heat and add the foie gras, stirring constantly until melted and combined with the garlic and rosemary.
9. To serve, arrange the sliced beef on plates, spoon some of the foie gras sauce over the beef, and sprinkle with the crushed celery and gingerbread mixture.

Verdict:

This roast beef with foie gras, crushed celery with gingerbread recipe is perfect for a special occasion or a fancy dinner party. The combination of the tender beef, rich foie gras sauce, and spicy gingerbread and celery mixture is simply amazing.

Serving Suggestions:

This dish pairs well with roasted potatoes or a simple green salad. To complete the meal, serve with a full-bodied red wine like a Cabernet Sauvignon or a Bordeaux.