Beef cheek terrine with foie gras

Beef cheek terrine with foie gras

By
From
The Beef Club
Serves
4
Cooking time
330 mins
Photographer
Marie-Pierre Morel

The foie gras

Ingredients

Quantity Ingredient
1 small lobe fois gras, nerves removed by poulterer
1 tablespoon cognac
1 tablespoon ruby port
1 teaspoon salt
freshly ground black pepper

The cheeks

Quantity Ingredient
3 beef cheeks
1 onion
1 carrot
2 garlic cloves
1 shallot
1 stick celery
1 leek
a few sprigs thyme
2 bay leaves
1/2 teaspoon coriander seeds
2 cloves
sea salt
freshly ground black pepper
6 sheets gelatine

You will need

Quantity Ingredient
11.5 litre terrine dish casserole dish
whisk

Method

  1. The day before you want to serve this dish, season the entire surface of the foie gras with cognac, port, salt and pepper. Wrap in cling film (plastic wrap) and leave in the fridge to marinate for 24 hours. Also prepare the beef cheeks the day before: soak them in a large bowl of cold water for 24 hours in the fridge. Change the water several times until it is clear (there should be no blood or impurities).
  2. Take the foie gras out of the fridge 1 hour before cooking. Remove the cling film (plastic wrap) and put it in the terrine dish, pack down well then pour on the marinade.
  3. Place the terrine dish in a high-sided ovenproof dish to make a bainmarie. Pour boiling water into the oven dish three quarters of the way up the side of the terrine dish. Set the oven to 150°C – no need to preheat – and place the foie gras inside. Allow to cook for about 40 minutes. If possible, check with a cook’s thermometer: the temperature of the foie gras should not exceed 80°C. Take the terrine dish out of the oven, allow to cool, then place the foie gras on some cling film (plastic wrap) and roll it up tightly like a thick sausage. Put in the fridge to set for at least 6 hours.
  4. To make the cheeks, peel the onion, carrot, garlic and shallot, and clean the celery and leek. Trim the cheeks of any excess fat and of the nerves with a good knife. Put the cheeks in a casserole dish, cover with cold water, bring to a boil then lower the heat. Skim any scum from the surface, add the vegetables, herbs and spices, then simmer over a low heat for 3–4 hours. The meat should be nice and tender. Remove the cheeks from the stock and allow to cool.
  5. Strain the stock using a conical strainer and put it back on the stove to reduce at a low simmer until it is well concentrated. Remove from the heat and season to taste. Soak the gelatine in cold water. Drain when soft, then add it to the hot stock stirring with a whisk.
  6. Cut the cheeks into 1 cm cubes and season.
  7. Form the terrine by putting a layer of the beef cheeks in the bottom of a terrine dish, then pour over some stock. Place the cylinder of foie gras in the middle of the dish on top of the cheeks. Put the rest of the cheek meat down the sides and on top of the fois gras. Pour over more stock to cover the cheeks. Leave to set for 24 hours. Arrange a slice of terrine with some Lentil Salad on each plate.

Note

  • Resereve the remaining beef cheeks and stock and use in Beef Cheek Dumplings.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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