#6: Beef Tenderloin with Foie Gras and a Port Wine Demi-Glace at Tony's

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Foie gras, one of the three key ingredient's in Tony's stellar dish
I have a nickname for this dish. It's profane and has no place in a discussion of a restaurant as classy as Tony's. Suffice to say, the nickname expresses in two succinct words what I imagine this dish would say, if it could, to every single trend-humping "composition" of lobster foam and tweezer-applied microgreens.

Let's just pretend those two words are, "I'm delicious!"

An exquisitely tender slice of beef tenderloin needs few accompaniments. Maybe the only thing that can make it even more indulgent is a seared slice of foie gras. It seems to melt in your mouth as easily butter on a hot pan. As if this weren't enough, the port wine demi-glace, ladled over the dish tableside, adds yet another layer of rich flavor and a velvety texture.

This isn't something that you can -- or should -- eat very often. Yet like a visit to Tony's itself, it is a welcome counterweight to restaurant trends both good and bad, a reminder that certain elements of fine dining are timeless.

And to those who will inevitably object to my celebrating foie gras, I'll just let the dish speak for itself. 

410 Market Street
314-231-7007
$39

I'm counting down -- in no particular order -- 100 of my favorite dishes in St. Louis. Some are well-known, others obscure. Some are expensive, others dirt cheap. All of them, I guarantee, are delicious. Please do not hesitate to share your own favorites via the comments thread.

Previously:

#7:Dry-aged steak at Prime 1000
#8: Tajadas con queso at Fritanga
#9: Kumamoto oysters at DeMun Oyster Bar
#10: Tacos al pastor at La Vallesana

#11: The Heath Bar concrete at Ted Drewes Frozen Custard
#12: Beef tongue at Café Natasha's Kabob International
#13: The root beer braised short rib at Monarch
#14: The egg raviolo at Acero
#15: Pappardelle at the Tavern Kitchen + Bar
#16: Carnitas at La Tejana Taqueria
#17: Benne's Farm half chicken at Five Bistro
#18: Dátiles rellenos at Modesto
#19: Hot-and-sour noodles at Joy Luck Buffet
#20: Lamb vindaloo at India Palace

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3 comments
Chris McKenzie
Chris McKenzie

The last, check that the only time, I've been to Tony's, this is what I got. Shit was off the charts good.

Mike N.
Mike N.

Ian -- did you see the excellent essay on froie gras over on Serious Eats a little while ago? It's an interesting read: http://www.seriouseats.com/201...

IanFroeb
IanFroeb

I did see that, Mike, but thanks for posting the link for others.

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