Home-made Beef Wellington & Côtes-de-Bourg AOC

This is the Bordeaux appellation that gives the most importance to Malbec. The wines are powerful and full-bodied! Perfect to accompany this rich meal.

Côtes-de-Bourg red wines are a subtle blend of Merlot, Cabernet Franc, Cabernet Sauvignon and Malbec. Their deep colour is accompanied by a rich bouquet with accents of red and black fruit. In exceptional vintages, these wines gain in complexity, developing spicy and sometimes chocolaty aromas with age. As for the white wines, although they are rarely memorable for lack of character, they offer great harmony and pleasant balance.

The marriage between a Côtes-de-Bourg red wine and a Beef Wellington with foie gras and pistachios is based on a subtle harmony of flavours and textures. The Côtes-de-Bourg, with its elegant tannic structure and aromas of red and black fruits, perfectly complements the richness and mellowness of the beef and full-bodied foie gras. The spicy and sometimes chocolaty notes of the best vintages add a depth that matches the complexity of this dish. Finally, the slightly woody or smoky hint that some wines develop can delicately enhance the flavour of the pistachios, creating a sophisticated balance on the palate.

Foie gras is a delicate dish when cooked. It requires special attention because it is very sensitive to heat. Too high a temperature can make it rubbery.

Delicate, smooth and melt-in-the-mouth, escalope of foie gras is best served half-cooked.

It is not advisable to cook the whole foie gras. Cut it up beforehand, to avoid having to make a difficult cut from a flimsy escalope. Chunks or slices can be important in the presentation of a cooked foie gras recipe or for the presentation of a plate.

• Place your foie gras escalopes in the freezer for a few minutes before cooking
• Start by heating your pan thoroughly over a high heat
• Do not add any fat for cooking
• The foie gras escalope should lie flat
• Leave to sizzle on both sides for a maximum of 1 minute 30
• The foie gras should not blacken, but caramelise slightly
• If the foie gras starts to render too much fat, stop cooking immediately
• Use an absorbent cloth to remove any excess grease
• If you need to cut it, leave to cool for a more precise size
• Season the semi-cooked foie gras and you're done!

• Don't skimp on the quality of your foie gras
• Make sure the pieces or slices are at least a good centimetre thick!
• Use a thick-bottomed pan to distribute the heat evenly
• Use tongs to remove the foie gras at the end of cooking without damaging it
• Avoid using absorbent paper to remove the fat at the end of cooking, as this could cause the paper to stick to the foie gras
• Enjoy your semi-cooked foie gras straight away!