{"id":4512,"date":"2026-06-25T09:38:13","date_gmt":"2026-06-25T09:38:13","guid":{"rendered":"https:\/\/barcanete.com\/?p=4512"},"modified":"2026-06-25T11:13:54","modified_gmt":"2026-06-25T11:13:54","slug":"beef-fillet-recipe","status":"publish","type":"post","link":"https:\/\/barcanete.com\/en\/beef-fillet-recipe\/","title":{"rendered":"Beef fillet with foie gras and truffle sauce on a potato cake"},"content":{"rendered":"<p>At <a href=\"https:\/\/barcanete.com\/en\/\"><b>Bar Ca\u00f1ete<\/b><\/a>, this dish is enjoyed as a small ritual: the <b>beef tenderloin<\/b>, pink and juicy, is gently bathed in butter and rosemary; the <b>foie gras<\/b>, barely seared, melts on contact; and the truffle <b>demi-glace sauce<\/b> falls thick and glossy, with that dark fragrance that fills the table before the first bite. The <b>potato cake<\/b>, crispy on the outside and tender within, holds everything together with elegance. A dish designed for a <b>Christmas dinner<\/b> without rush, glass nearby and long conversation ahead.<\/p>\n<h2><b>Ingredients <\/b><\/h2>\n<p><b>Tenderloin<\/b><\/p>\n<ul>\n<li aria-level=\"1\">140 g of <b>beef tenderloin<\/b><\/li>\n<li aria-level=\"1\">Olive oil (as needed)<\/li>\n<li aria-level=\"1\">Salt (as needed)<\/li>\n<li aria-level=\"1\">30 g of butter<\/li>\n<li aria-level=\"1\">1 sprig of rosemary<\/li>\n<\/ul>\n<p><b>Baked potato cake<\/b><\/p>\n<ul>\n<li aria-level=\"1\">2 medium starchy potatoes (units)<\/li>\n<li aria-level=\"1\">Salt (as needed)<\/li>\n<\/ul>\n<p><b>Sauce<\/b><\/p>\n<ul>\n<li aria-level=\"1\">Truffle demi-glace sauce (as needed)<\/li>\n<li aria-level=\"1\">Black truffle paste (a little)<\/li>\n<\/ul>\n<p><b>Foie gras and finishing<\/b><\/p>\n<ul>\n<li aria-level=\"1\">60 g of duck liver<\/li>\n<li aria-level=\"1\">Maldon salt (as needed)<\/li>\n<li aria-level=\"1\">Freshly ground black pepper (as needed)<\/li>\n<li aria-level=\"1\">Fresh chopped chives (as needed)<\/li>\n<\/ul>\n<h2><b>Method<\/b><\/h2>\n<h4><b>1) Baked potato cake<\/b><\/h4>\n<p>Peel and wash <b>two medium starchy potatoes<\/b>. Slice them with a mandoline (or by hand) <b>into a straw\/julienne format<\/b>. Season and spread them over a tray lined with <b>baking paper<\/b>, making sure to form an even layer. Bake for <b>40\u201350 minutes<\/b> in <b>convection mode at 200 \u00baC, speed 2<\/b>. Once ready, cut a <b>7 x 10 cm<\/b> rectangle and set aside.<\/p>\n<h4><b>2) Tenderloin: searing and rosemary basting<\/b><\/h4>\n<p>Season the <b>beef tenderloin<\/b> and sear it <b>rare<\/b> in a pan with <b>olive oil<\/b>. At the last moment, add the <b>sprig of rosemary<\/b> and the <b>30 g of butter<\/b>. <b>Baste<\/b> the meat with the aromatic fat, spooning it over to add shine and fragrance. Transfer to a tray.<\/p>\n<h4><b>3) Truffle demi-glace sauce<\/b><\/h4>\n<p>Remove the excess fat from the pan and add the <b>demi-glace<\/b> flavoured with <b>a little black truffle paste<\/b>. Let it come together and reach temperature, aiming for a bound, silky texture.<\/p>\n<h4><b>4) Final crisping of the potato<\/b><\/h4>\n<p>Crisp the <b>potato<\/b> base in a <b>non-stick<\/b> pan on both sides, to restore the crunch and golden colour just before plating.<\/p>\n<h4><b>5) Foie gras: fat-free searing<\/b><\/h4>\n<p>Sear the <b>duck liver (60 g)<\/b> in a very hot pan <b>with no added fat<\/b>, on both sides. It should be <b>nicely golden<\/b>, but <b>rare<\/b>, keeping the inside creamy.<\/p>\n<h4><b>6) Slicing and finishing touches<\/b><\/h4>\n<p>Slice the <b>beef tenderloin<\/b> into <b>six pieces<\/b> and <b>overlap them<\/b> to maintain the original shape. Add <b>Maldon salt<\/b> and <b>freshly ground black pepper<\/b>. Warm on a tray the <b>potato base<\/b>, the sliced <b>beef tenderloin<\/b> and the <b>foie gras<\/b>.<\/p>\n<h2><b>Decoration (finishing and presentation)<\/b><\/h2>\n<p>Plate starting with the <b>potato<\/b> as the base. Place the sliced <b>beef tenderloin<\/b> on top and coat with the <b>truffle demi-glace sauce<\/b>. Finish with the <b>foie gras<\/b> on top of the tenderloin and dress the whole dish with <b>Maldon salt<\/b>, <b>freshly ground black pepper<\/b> and <b>fresh chopped chives<\/b>. For a clean visual effect, make sure the sauce falls centred and the chives crown the foie gras without covering it.<\/p>\n<h2><b>A finale worthy of a festive table<\/b><\/h2>\n<p>When you serve it, let the dish arrive at the table still hot: the foie gras will finish melting, the sauce will perfume the air and the <b>beef tenderloin<\/b> will show its perfect doneness with pride. It is one of those dishes that fits naturally into a <b>Christmas<\/b> meal, designed to be shared and enjoyed without noise. Tell us how it turned out: at <a href=\"https:\/\/barcanete.com\/en\/\"><b>Bar Ca\u00f1ete<\/b><\/a>, classics are savoured\u2026 and celebrated.<\/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 truffle demi-glace sauce falls thick and glossy, with that dark fragrance that fills the table before the first bite. The potato [&hellip;]<\/p>\n","protected":false},"author":29,"featured_media":4511,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-4512","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categorizar"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Beef fillet with foie gras and truffle sauce on a potato cake - Bar Ca\u00f1ete<\/title>\n<meta name=\"description\" content=\"Impress your guests with this succulent beef fillet with foie gras, truffle demi-glace and crispy potato cake. 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