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Home > Our Recipes > Port Braised Beef Cheek Cannelloni with Grain Mustard Creamed Spinach and Seared Foie Gras

Port Braised Beef Cheek Cannelloni with Grain Mustard Creamed Spinach and Seared Foie Gras

Recipe by chef Randy Feltis Find the chef on his Instagram account: @chefrandyfeltis

2
20'

Ingredients

Beef:

  • 2 beef cheeks, cleaned

  • 2 cups port

  • 4 cups beef stock (1 L)

  • 3 cloves garlic halved

  • 2 shallots sliced

  • 1 kosher salt and pepper to taste

  • 1 splash extra virgin olive oil

Pasta:

  • 1 cup 00 pasta flour (132 g)

  • 4 egg yolks

  • 1 tablespoon extra virgin olive oil (15 ml)

  • 1/4 teaspoons kosher salt (1 g)

  • 1 egg wash

Spinach:

  • 2 cups spinach, cleaned and chopped (60 g)

  • 1/4 tsp chilli paste (1.25 ml)

  • 1/4 cup white wine (62.5 ml)

  • 1/2 cup heavy cream (125 ml)

  • 2 Tbsp Maille Old Style Mustard (30 ml)

  • 2 pearl onions halved

  • 1 splash Maille white wine vinegar

Foie Gras:

  • 1/2 lobe Foie Gras portioned into 4

Instructions

  1. Season and sear cheeks in a heavy medium size sauce pot.

  2. Deglaze with port, reduce by half. Toss in garlic and shallots. Add stock, cover and simmer for 2-3 hours. Turning every hour.

  3. Remove from sauce and let rest. Break up with your hands, it should fall apart with little pressure.

Pasta:

  1. Mix all ingredients and knead for 8 minutes or until smooth, wrap and let rest for 15 minutes.

  2. Put through the pasta bike until almost transparent.

  3. Place beef cheek across the width and roll into a beef cheek cannelloni, egg wash shut and cut. Repeat

  4. Place cannelloni back into pot with sauce and simmer with lid for 3 minutes

Spinach:

  1. Toast chilli paste and pearl onions. Add spinach, deglaze with white wine. Remove pearl onion, season, add cream, mustard and reduce.

  2. Re-season with a splash of white wine vinegar.

Foie Gras:

  1. Score and season the Foie Gras. Drop into a smoking hot cast iron and do not move until the fat turns a little dark. 1-1.5 minutes. Flip and repeat. Remove

Plate:

  1. Lay down creamed spinach. Top with two cannelloni, garnish with onion layers and crown with seared Foie Gras