Ingredients
- 1 lb beef bavettes
- 4 large potatoes
- 4 clove garlic cloves
- 4 oz foie gras de canard
- to taste salt
- to taste pepper
- as needed olive oil
- 1 cup orange juice
Instructions
- Preheat oven to 350°F.
- Bring a large pot of water to a boil and add diced potatoes. Cook them for approximately 10 minutes, or until they are tender. Drain.
- Heat a large skillet over medium-high heat and add olive oil. Season the beef bavettes generously with salt and pepper.
- Sear the beef bavettes for about 4 minutes on each side until golden brown and cooked through. Transfer the bavettes to a baking sheet and place in the oven for an additional 5 minutes.
- Heat the same pan over medium heat and add garlic. Cook for about 1 minute, stirring often, until the garlic is fragrant and beginning to brown. Add the potatoes and cook for an additional 5 minutes.
- Add the orange juice and cook until almost all of the liquid has evaporated. Season with salt and pepper, to taste.
- Add the foie gras de canard and stir until it is melted and combined. Cook for an additional 2 minutes until the sauce has thickened and is creamy.
- Serve the beef bavettes topped with the garlic potatoes and foie gras sauce.