Seared Hudson Valley Foie Gras and Kobe Short-Ribs

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Seared Hudson Valley Foie Gras and Kobe Short-Ribs

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The Westin La Cantera is the gateway to the beautiful Texas Hill Country. With spectacular views of rolling hills, and amazing amenities, this is a first class resort. And now the Westin features a fabulous Sunday Brunch at Francesca's! This Foie Gras and

Ingredients

    Kobe Short-Ribs

  • 2 pounds of kobe short-ribs
  • 1 carrot – large dice
  • 1 onion – large dice
  • 2 stalks of celery – large dice

    Potato Gallette

  • Yukon Gold Potato -2pcs
  • Canola Oil -2oz
  • Whole Button -1oz

Recipe Info

The Westin La Cantera is the gateway to the beautiful Texas Hill Country. With spectacular views of rolling hills, and amazing amenities, this is a first class resort. And now the Westin features a fabulous Sunday Brunch at Francesca's! This Foie Gras and Kobe Short Ribs is one of the many items offered at this wonderful brunch.

Kobe Short-Ribs Preparation:

Trim meat and season with salt and pepper.  Sear until golden brown and then chill in the refrigerator for 24 hours.  Portion meat to 5 oz and place into individual cryo-vac bags with a little bit of the carrots, onion and celery.  Vacuum seal the meat on high and place into Sous Vide water bath.  Water bath should be set to 147 degrees and cooked for 24 hours.

Potato Gallette Preparation:

Start by putting 2oz canola oil into a cold teflon omelette pan. Move the oil around to ensure that the whole pan is coated. Lay 6 thin cut, peeled yukon, that overlap each other in a line into the pan. Turn the burner on to a medium heat. Allow to slow cook for about 4-5 min without burning. Put the butter into the pan and remove from heat. Baste the potato with butter and place in an oven for 5 min at 350 degrees. Remove from pan and store on a paper towel before serving.

Finish

Salt and sear the foie gras (2oz portion).  Hold the short-rib before plating in the 147 degree water bath.  When ready open short-rib bag and place into a frying pan and sear the top and bottom of the short-rib.  Add a little demi-glaze and simmer for 1 minute.  Place the potato into the bottom of a bowl, and place the short-rib on top.  Spoon a little demi on the short-rib and set the foie gras ontop of the the short-rib.  Garnish with popcorn shoots.

Serve & enjoy!

 

 

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