Tuesday, July 17 2018


Fillet steak and lamb foie gras

Update: April, 28/2013 - 14:44

with Executive Chef Nguyen Quoc Dung, from Corso Steakhouse & Bar of Norfolk Hotel.

Foie gras is a popular and well-known delicacy in French cuisine. Its flavour is described as rich, buttery, and dedicate, and would be served as an accompaniment to another food item, such as fillet steak.

Chef Dung hopes you will become a devotee of this style.

Ingredients: serves 1

  • 200g beef fillet
  • 50g foie gras
  • 10g tomato paste
  • 200g mash potato
  • 150g red bell pepper
  • 50g mushroom
  • 30g asparagus
  • 20ml cream
  • A half of onion, cut into strips
  • Salt, pepper, cooking oil, wheat four, chicken powder, sherry and white wine to taste.


  • Remove any tendons and skin from the beef fillet.
  • Add salt, pepper and cooking oil.
  • Fry the beef fillet in a hot pan until golden brown on both sides, then bake at 800 C degrees for 5 minutes.
  • Mix foie gras with salt, pepper, and chicken powder, then sprinkle wheat flour and pan-fry until golden brown on both sides, then add sherry wine and take out.
  • Bell pepper sauce:
  • Wash and cut bell peppers into small pieces (2cm), remove seed and stir-fry with onion, tomato paste, white wine, salt and pepper. After that, turn down the heat after simmering, then cook for 10 minutes and grind them. Cook again and add cream and spice.
  • Peel asparagus, choose tender parts and soak in hot water, then cold water. Stir-fry with butter, salt, pepper and turn off the heat.
  • Add mash potato with salt, pepper, chicken powder, 1 spoon of cream, then mix up. Shape it as shown in the photo. Roll over wheat flour and egg. Keep cold in 30 minutes and take out. Deep-fry until it gets golden brown.
  • Arrange as shown in photo.

You can sample the dish at Corso Steakhouse & Bar, ground floor of Norfolk Hotel, 117 Le Thanh Ton Street, District 1, HCM City, Tel: (08)3829 5368- Ext: 6614--VNS

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