Christmas Season Cookbook - Mamaison Hotels & Residences Winter Season Cookbook - Mamaison | Page 52

Mamaison All-Suite Spa Hotel Pokrovka Moscow, Russia

Beef steak with foie gras,
kenyan green beans, pumpkin balls and creamy
mushroom sauce
Beef Steak
Ingredients:
190 g beef ?llet

Directions:
Heat a frying pan and cook the beef ?llet on a medium heat
(180°C). The duration of the cooking process depends on the
type of preferred steak doneness.

Foie Gras
Ingredients:
50 g foie gras
Salt and pepper

Directions:
Season foie gras to taste with salt and pepper, then sear until
browned on a heated pan, about 30 seconds on each side.

Pumpkin Balls
Ingredients:
150 g pumpkin
10 g ?our
20 g egg
20g bread crumbs

Directions:
Cut pumpkin into small pieces and peel. Cover with water and boil
until tender. Mash, purée in a blender. Mix with ?our and egg,
form into 4 cm balls, roll in bread crumbs, fry pumpkin balls in oil,
a few at a time, for 2.5 to 3 minutes or until golden brown. To
drain, place the balls on paper towels.

Creamy Mushroom Sauce
Ingredients:
10 g sun?ower oil
50 g cream
Salt and pepper
50 g ceps

Directions:
Heat oil in a medium saucepan over high heat. Add sliced
mushrooms and stir-fry until they are lightly browned, reduce heat
to medium. Add cream, salt and pepper and bring to a boil. Cook
for 5-8 minutes, stirring occasionally and watching that the cream
doesn't overboil. Then mash the creamy mushrooms in the
blender.

Serving:
Pour creamy mushroom sauce on a plate, put the beef steak in the middle, then put 1 piece of foie gras on steak, spoon demi-glace sauce
over the top, garnish with kenyan green beans and pumpkin balls. Season with parsley.

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