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Origins in Wagyu Excellence: Iconiq and its Decadent Filet Mignon Foie Gras
Imagine stepping into a sleek, refined space in Seattle, a city known for its diverse culinary scene, but where true connoisseurship of specific, high-end ingredients is now finding its dedicated home. The story of Iconiq unfolds as a specialized haven for Japanese Wagyu beef and premium sake, a place where the pursuit of unparalleled flavor and exquisite texture is paramount, perfectly embodied by their decadent Filet Mignon Foie Gras.
Iconiq isn’t just a restaurant; it’s a focused culinary journey into the world of authentic Japanese Wagyu, born from a vision to bring this exceptionally marbled and flavorful beef directly to Seattle’s discerning diners. Its origins lie in a dedication to sourcing the finest cuts and pairing them with a curated selection of sake, creating a truly unique and luxurious experience. The restaurant’s philosophy centers on showcasing the inherent quality of the beef, often prepared simply to highlight its natural richness, alongside complementary elements. The ambiance is one of sophisticated intimacy—modern, perhaps minimalist, designed to let the quality of the food and drink be the absolute star, encouraging a focused appreciation of each bite.
During my visit to Iconiq, amidst the refined setting and the anticipation of indulging in such premium ingredients, I had the distinct pleasure of experiencing their Filet Mignon Foie Gras. This wasn’t merely a dish; it was a symphony of indulgence. The filet mignon, a sublime cut of Wagyu beef, was cooked to absolute perfection – tender, meltingly soft, and rich with its characteristic marbling. Crowned with a generous slice of perfectly seared foie gras, its buttery, creamy texture dissolved on the tongue, creating an unparalleled richness that was both profound and utterly satisfying. Often, a subtle sauce or a delicate garnish would complete this masterpiece, adding just the right counterpoint to Iconiq’s decadence.
Savoring that Filet Mignon Foie Gras at Iconiq, I understood that this establishment is more than just a place to eat; it’s a place to experience the pinnacle of beef artistry and the luxurious harmony of a classic pairing. It’s about respecting the integrity of the ingredients, preparing them with expert precision, and creating a dining experience that is both intensely flavorful and undeniably opulent.
Iconiq continues to raise the bar for Wagyu-focused dining in Seattle, offering a rare opportunity to explore the nuances of this prized beef in a setting that values restraint and refinement. Whether you’re a seasoned connoisseur or a curious newcomer, Iconiq invites you to slow down, savor, and immerse yourself in the beauty of simplicity done exceptionally well.
If you’re looking for a truly luxurious and focused dining experience in Seattle, Iconiq a place to savor the finest Japanese Wagyu and impeccable pairings, Iconiq is a destination that should be at the very top of your list. It’s a place to experience the height of beef excellence and discover decadent creations like their unforgettable Filet Mignon Foie Gras.
A Celebration of Wagyu Excellence: Crafting Your Own Decadent Filet Mignon with Seared Foie Gras
To capture the elegant, vibrant essence of Iconiq’s celebrated Filet Mignon Foie Gras in your own kitchen, begin with high-quality beef and, if possible, ethically sourced foie gras, and a touch of luxurious inspiration. This culinary journey celebrates the simple beauty of well-prepared ingredients, much like the precise artistry at Iconiq.
Embarking on this endeavor is a lesson in appreciating the inherent richness of a perfectly seared filet mignon and the melting indulgence of seared foie gras. Focus on achieving a beautiful crust on your steak while keeping its interior wonderfully tender. Start by selecting pristine beef tenderloin and, if you choose, fresh foie gras, the foundation of this delightful dish.
Consider incorporating elements that reflect Iconiq’s focus on highlighting the best of premium and well-sourced ingredients. A simple drizzle of good quality olive oil and a touch of sea salt will enhance the inherent flavors and bring out their natural character. The key is to let the quality of the beef and the richness of the foie gras be the star, perhaps with a delicate red wine reduction.
Pay close attention to bringing your steak to room temperature for even cooking. The searing process for both the steak and foie gras should be done in a very hot pan, allowing them to develop a beautiful crust while maintaining their tenderness. The rich aroma filling your kitchen will be a testament to the simple yet profound transformation of quality ingredients.
As you prepare this vibrant dish, you’ll appreciate the ease and satisfaction of creating something both delicious and elegant. It’s a celebration of classic bistro flavors, minimal fuss, and the pure pleasure of enjoying a simply prepared yet flavorful dish, inspired by the artistry of Iconiq.
Chef’s Notes: Steak with Foie Gras Sauce
• Sear boldly, rest patiently – A deep crust from high-heat searing locks in juices. Let the steaks rest at least 3 minutes post-oven to finish cooking and redistribute flavor.
• Foie gras = richness amplifier – Even a small amount delivers indulgent depth. Rendering it first infuses the sauce with a buttery, savory note that tastes hours-developed.
• Don’t skip the flambé – Igniting the Cognac not only removes harsh alcohol, but creates a luxe aroma that clings to the demi-glace and adds theater to your meal.
• Balance the richness – Plate with peppery greens (like arugula) or a vinegar-bright salad to cut through the fat and bring balance.
• Potato texture matters – Blanching then crisping ensures contrast: creamy centers and golden-crisp edges. Always start cut-side down for ultimate browning.
• Caramelize those onions – Quick-blanched Cipollinis seared with a touch of honey give glossy contrast and natural sweetness next to the umami-packed steak.
• Baste like a pro – Butter, thyme, and garlic in the final roast adds aromatic depth. Spoon it over the filets just before resting.
• Presentation = power – Use a wide plate, layer vertically (potatoes → filet → sauce), and garnish sparingly—let the sauce and sear be the stars.
• Make sauce ahead – The foie gras sauce reheats beautifully on low. Store it up to 2 days in the fridge and re-blend before serving if needed.
• Pair intentionally – A glass of bold red like Cabernet or a splash of vintage Madeira balances the steak’s richness with tannin or fruit.
Steak with Foie Gras Sauce
Get ready to impress your dinner guests with this restaurant-quality seared filet mignon bathed in a velvety foie gras sauce! With golden-brown fingerling potatoes, caramelized Cipollini onions, and a flambéed Cognac demi-glace, this dish delivers rich layers of flavor in every bite. Chef-style tips throughout make it approachable, whether you’re hosting a special celebration or elevating your weeknight dinner. Let your stovetop become a stage—this gourmet feast is closer than you think. Ready to turn an ordinary evening into an unforgettable culinary experience?
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Ingredients
- Steak
4 pieces center-cut beef tenderloin steaks (about 6 oz each)
2 Tbsp neutral grapeseed or avocado oil
- Sauce
2 oz foie gras torchon or terrine, cut into small cubes
2 Tbsp Cognac or brandy
0.5 cup rich veal demi-glace
- Vegetables
1¼ lbs fingerling potatoes, scrubbed and halved
8–10 small Cipollini onions, peeled
3 sprigs fresh thyme, leaves stripped
2 cloves garlic, finely minced
2 Tbsp runny honey
3 Tbsp rendered duck fat
- Seasoning
Sea salt and freshly cracked black pepper, to taste
- Alternative Ingredients
Foie gras → substitute with chicken liver pâté for a budget-friendly twist
Veal demi-glace → use beef stock thickened with a touch of cornstarch
Cognac → replace with Madeira or aged brandy if desired
Duck fat → swap for clarified butter or extra-virgin olive oil
Fingerling potatoes → use halved Yukon Golds or small red potatoes
Cipollini onions → pearl onions work equally well
Thyme → fresh rosemary or marjoram can stand in
Garlic → shallots or garlic powder in a pinch
Grapeseed oil → any high-smoke–point neutral oil like safflower
Directions
- Onion and Potato Prep – Gently simmer the fingerling potatoes in a large pot of salted water for about 15 minutes until just tender. Meanwhile, blanch the peeled Cipollini onions in boiling water for 3 minutes to tone down their sharpness. After draining, immediately plunge both into an ice bath to halt cooking and lock in color. (Total time: ~18 min)
- Potato Crisping – Warm 1½ Tbsp of duck fat in a nonstick pan over medium-high heat until it shimmers. Add the potato halves cut-side down and sear without moving them for about 8 minutes, or until a golden crust forms. Transfer the crisped potatoes to a paper-towel–lined plate to drain excess fat. Educational tip: Starting cut side down ensures maximum browning and flavor.
- Steak Searing – Preheat your oven to 400 °F (205 °C). Season each tenderloin on all sides with salt and pepper. Heat the grapeseed oil in an ovenproof skillet over high heat; once it’s smoking lightly, sear the steaks for 2 minutes per side until a deep brown crust appears. Slide the pan into the preheated oven and roast for 5 minutes for medium-rare, flipping halfway through (total sear + roast time: ~9–10 min). Optional: Spoon melted butter infused with thyme over the filets halfway through roasting.
- Foie Gras Sauce – In a small saucepan over medium heat, render the foie gras cubes for 1–2 minutes until lightly caramelized. Carefully add the Cognac (2 Tbsp) and ignite with a long match—let the flames subside (flambé) to burn off harsh alcohol. Stir in ½ cup of veal demi-glace and simmer gently for 3 minutes. Purée the mixture with an immersion blender until luxuriously smooth. Educational tip: Flambéing heightens aroma while mellowing raw spirits.
- Final Assembly – Remove steaks from the oven and let rest on a cutting board for 3 minutes to allow juices to redistribute. On each warmed plate, mound a handful of the crispy potatoes in the center, place a rested filet on top, and arrange the caramelized onions around it. Drizzle each steak generously with the foie gras sauce and finish with a sprinkle of chopped chives for freshness.
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- baking sheet
- immersion blender
- Mixing Bowls
- measuring cups and spoons
Notes
- • For extra depth, baste the steaks with the rendered foie gras fat just before finishing in the oven.
• Serve with a simple arugula salad dressed in lemon juice to cut through the richness.
• Swap duck fat for bacon fat for a smoky twist, or add a splash of truffle oil to the sauce for ultra-luxury.
• Leftover sauce keeps in the fridge up to 2 days—reheat gently over low heat.
Nutrition Facts
- Calories: 1020kcal
- Fat: 72g
- Saturated Fat: 25g
- Trans Fat: 0g
- Polyunsaturated Fat: 4g
- Monounsaturated Fat: 30g
- Cholesterol: 210mg
- Sodium: 800mg
- Potassium: 900mg
- Carbohydrates: 55g
- Fiber: 5g
- Sugar: 18g
- Protein: 48g
- Vitamin A: 600IU
- Vitamin C: 15mg
- Calcium: 40mg
- Iron: 5mg
FAQs: Steak with Foie Gras Sauce
Can I make this without foie gras?
Yes—swap it with chicken liver pâté for a more affordable twist. The texture and richness will differ slightly but still create a luxe sauce.
Is flambéing the Cognac necessary?
It enhances aroma and removes harshness, but you can simmer the Cognac for an extra minute if you prefer not to ignite it.
What cut of steak works best here?
Filet mignon is ideal for tenderness and neutral flavor. But sirloin or ribeye can work for more beef-forward options.
What can I use instead of veal demi-glace?
Reduced beef stock thickened slightly with cornstarch makes a solid stand-in. A splash of soy sauce adds depth if needed.
Can I skip the duck fat for potatoes?
Yes—butter or high-quality olive oil works well. Bacon fat adds a smoky angle if you want extra boldness.
Are Cipollini onions essential?
They’re great for sweetness and presentation, but pearl onions or even shallots can be used in a pinch.
How do I tell when the steak is medium-rare?
Use a meat thermometer: aim for 130–135°F (54–57°C). Or press lightly—medium-rare feels like the base of your thumb.
What’s the best way to reheat the sauce?
Gently warm it on the stovetop over low heat. Add a splash of broth or water to restore silkiness if it thickens too much.
Can I make this dish gluten-free?
Yes—just ensure the veal demi-glace and Cognac brand are gluten-free. Everything else naturally fits.
Can I serve this without potatoes?
Absolutely. Try it with creamy polenta, sautéed mushrooms, or roasted root vegetables for an equally elegant touch.
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