dry-aged ribeye steak + sauce au foie gras with

one of the best sauces i've ever had, with ‪@chefboylee‬

DRY-AGED BONE-IN RIBEYE & SAUCE AU FOIE GRAS intro

i haven’t worked with foie gras much, but i love it. if you don’t know, foie gras is duck or goose liver that has been fattened. the french delicacy is amazing, but there’s also some controversy over the farming practices. our foie gras is from Hudson Valley Foie Gras (in my opinion, some of the best ethically raised foie gras out there).

although the steak in this recipe is absolutely beautiful and luxurious, the real star is the sauce, the “sauce au foie gras”. however, making the sauce is deceptively more difficult than what the video makes it out to be. the work comes in making the beef jus.

essentially, kevin and i made a beef stock from bones and vegetables, and we took that stock and reduced it gently into a velvety, thick, and rich beef jus. it has a layer and depth of flavor that takes a lot of effort and is often times impractical for homecooking (mostly found in food at fine-dining restaurants). if you want to try an easier method for it, just buy beef stock from the store (you’ll need like 4-6 quarts) and reduce that down until it turns into a velvety and thickened sauce (hopefully, i’ve never done it with store-bought stock because they are usually watered down). good luck, and i would highly appreciate any feedback if this method is attempted.

DRY-AGED BONE-IN RIBEYE & SAUCE AU FOIE GRAS

1 - dry-aged bone-in ribeye, or your steak of choice
dried shiitake mushrooms*
dried kelp / kombu / dashima*
salt

*these are optional, they just enhance umami and flavor in your steak. feel free to season your steak however you’d like

method
using a spice grinder, blend up shiitake mushrooms, reserve powder
blend up kombu, reserve powder
heavily season your steak with salt
on a tray, lay out approx. 2:1 ratio of shiitake to kombu powder
coat your entire steak in the mushroom/kombu powder
allow steak to absorb powder and dry out in fridge for ideally 4-6 hours (or as long as you have)

use your preferred method of cooking steak, whether it’s grilling, pan searing, reverse-searing, sous vide, etc.
let rest, then carve and serve with sauce au foie gras and chives

SAUCE AU FOIE GRAS

1 - shallot, finely minced
50 g - butter (use a good one)
0.5 cup - sauternes (a type of french sweet white wine)
100-120 g - foie gras
1 cup - reduced beef stock or duck stock
salt and pepper to taste
chives

method
over med heat in a saute pan, sweat shallots in butter for about 3 min, or until translucent
add sauternes, bring to a high heat and reduce about 90% of the wine
add reduced beef stock (jus), and cook until desired thickness
turn off the heat, add foie gras cubes, and let sit for 30-40 seconds
blend with an immersion blender or in a blender until smooth
if there are bubbles afterwards, pass through a sieve to smoothen sauce
serve on top of steak, garnish with chives.

this sauce wuld also be great with duck, chicken, quail, etc.