50g/2oz foie gras
50g/2oz butter
½ shallot, finely chopped
50ml/2fl oz chicken stock
3 tbsp double cream
Place 25g/1oz of the butter and the foie gras into a food processor and blend to a paste.
Meanwhile, melt the remaining 25g/1oz of the butter in a small pan over a medium heat and add the shallot. Fry the shallot for two minutes, or until softened.
Add the foie gras and butter mix, chicken stock and cream. Bring to the boil, reduce the heat and simmer for five minutes.
Serve warm as a sauce with steak.
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