[Vegan Braised Filet of Beef Stuffed with Foie Gras and Truffles]
Julia says this is "a magnificent recipe for an important dinner"...and it's got quite a few steps on this 2 1/2 page recipe...most of it is pretty simple though...but to make it vegan...you'll need a vegan filet...I used
Tracy's recipe again...
...and you'll need some vegan foie gras...you've seen my version before...but this is what I usually do...
6 oz of cooked green lentils
¾ cup red wine
2 Tbsp chopped black walnuts
2 tsp chopped black olives
3 Tbsp nutritional yeast
2 ½ Tbsp vegan chicken bouillon
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
...Julia says to quarter the truffles...but I chopped them rather fine because I don't love truffles...and I don't think I want to get a big piece in a bite...
...then you dice some carrots, onions and celery...and cook that with some vegan ham and an herb bouquet...until tender but not browned...then boil down until the liquid is almost entirely evaporated...
...then mix some green onions (or shallots if they're readily available where you live) with the foie gras, some butter, and a pinch of thyme and allspice...and a little bit of Madeira and cognac...I subbed white wine because I didn't have madeira...
...cut a deep slit in your filet...
...and stuff it with the foie gras mixture...
...put it into a casserole and lay a piece of bacon over the slit...
...pour over enough vegan beef stock to come halfway up the filet...
...cover with foil and braise in a 350° F (176° C) oven...
...after braising...I didn't have much sauce left...
...mix some corn starch in some madeira (or wine)...and add that to the juices from the casserole and the diced vegegables...
...and spoon that over the filet...
...Julia says to pass the rest of the sauce in a bowl...
...we served this impressive dish with Italian green beans and white sweet potatoes...
...it is a pretty dish...
...and it's good...I think it would be better without the truffles though...
Substitutions
Tracy's Seitan as listed above
Vegan butter
Vegan broth
Vegan ham
Recipe here:
Mastering the Art of French Cooking pp. 303-305
