Seared Strip Loin with Foie Gras Sauce Recipe

In a mini chopper, or using a fork, blend butter with foie gras until smooth. Scrape mixture onto a piece of waxed paper or plastic wrap. Shape into a disk and place in the freezer for 10 minutes or in refrigerator for 1 hour. Cut into small cubes and reserve in refrigerator.

Trim any excess fat from meat and sprinkle evenly with salt and pepper. Heat oil in a medium-sized heavy skillet over medium-high heat. Add steak and cook, turning once, for 14 minutes or until medium-rare. (For well-done, add 2 minutes of cooking; subtract 2 minutes for rare.) Drizzle balsamic vinegar over meat and turn steak to coat on both sides.

Remove steak from pan and tent loosely with foil. Meanwhile, add stock and cognac to pan. Bring to a boil. Reduce heat to low. Using a whisk, gradually add cubes of foie gras mixture to sauce and whisk until thickened. Taste and adjust seasoning if necessary. Keep warm.

Slice meat on the diagonal into two equal portions. Pour a little sauce onto serving plates and top with steak. Serve additional sauce on the side.

Dana's tip:

Fresh foie gras is available from specialty butchers. It's pricey, so try to find a butcher who will sell it to you in small quantities.