Steak with Foie Gras Butter

Foie Gras Butter

Foie Gras Butter


Try this on: Grilled Steaks, Filet Mignon, Duck Breast, Grilled Tuna, Over Grilled Vegetables, Spread on Toast, Place Under the Skin of Chicken or Turkey Before Roasting, Folded into Mashed Potatoes, etc.

Luxurious, Creamy, Rich, Decadent.


Neutral Oil

2oz. Thinly Sliced Shallots

8oz. Cleaned Foie Gras or Foie Gras Pieces

1/4 cup Madeira Wine

3/4 cup Heavy Whipping Cream

2 teaspoons Kosher Salt

8oz. Softened Unsalted Butter

- In a saute pan heat the oil and sweat the shallots until they are translucent. Add the foie gras and cook for 4 minutes. Add the Madeira and cook for 4 more minutes. Add the heavy whipping cream and salt and cook a final 4 minutes.

- Immediately transfer to a quality blender (like Vitamix) and liquify. Place the liquified mixture into a container and chill well. Always be careful when blending hot liquids.

- While the mixture is chilling place butter in a mixer (with paddle) and beat well at high speed.

- When the butter is well whipped add the chilled Foie Gras mixture to the butter. Continue mixing at slow speed until everything is well combined and smooth.

- Roll the finished butter mixture in parchment paper and plastic wrap. Chill well.


Slice the chilled Foie Gras Butter right before using it. Place it on your favorite grilled food. You can let it melt naturally from the heat of the food, place it under a broiler for a moment or torch it a little.

For added decadence shave some fresh truffle on top.

Due to the richness of the Foie Gras Butter we recommend a good wine, whiskey or brandy to go with it.


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