Chef Alex Lalayan graduated college in Smolensk, specializing in cooking and pastry. He has worked in several international chain hotels in Moscow. His culinary professional career started at Holiday Inn and Novotel Hotels. In 2002, he was awarded the “International Sanitary Certificate,” and then worked as executive sous chef at Courtyard Moscow Center.
Chef Alexey is now the executive chef in Tsifry (Russian for ‘Number’), an exquisite gourmet restaurant at the ground floor of Mamaison All-Suites Spa Hotel in Pokrovka. He offers the guests his signature dishes that are inspired by classical European and Russian cuisine.
Chef Alex Lalayan will be teacing us how to make his famous ‘Beef Steak with Foie Gras,’ “This is a great Autumn recipe, and one of my favorites. It makes use of the season’s star, the pumpkin, in a creative, unusual way. It’s full of color, potent, and it represents both local and European cuisine,” said Chef Lalayan when we asked why this recipe is perfect for the Fall season.
Beef Steak with Foie Gras, Kenyan Green Beans, Pumpkin Balls and Creamy Mushroom Sauce
190 g Beef fillet
50 g Foie gras
150 g Pumpkin
50 g Cream
50 g Ceps
20 g Bread crumbs
3 g Parsley
10 g Sunflower oil
20 g Egg
10 g Demi-glace
10 g Flour
5 g Pepper
20 g Kenyan green beans
To prepare the meat
Heat a frying pan and cook the beef fillet on a medium heat (180 C). The duration of the cooking process depends on how you prefer your steak (rare, medium rare, etc).
To prepare foie gras
Season foie gras to taste with salt and pepper, then sear until browned on a heated pan, about 30 seconds on each side.
To make pumpkin balls
Cut pumpkin into small pieces and peel. Cover with water and boil until tender. Mash, purée in a blender. Mix with flour and egg, form into 1 1/2 -inch balls, roll in bread crumbs, fry pumpkin balls in oil, a few at a time, for 2-1/2 to 3 minutes or until golden brown. To drain, place the balls on paper towels.
To make the Creamy mushroom sauce
Heat oil in a medium saucepan over high heat. Add sliced mushrooms and stir-fry until they are lightly browned, reduce heat to medium. Add cream, salt and pepper and bring to a boil. Cook for 5-8 minutes, stirring occasionally and watching that the cream doesn’t overboil. Then mash the creamy mushrooms in the blender.
Pour creamy mushrooms sauce on the plate, put the beef steak in the middle, then put 1 piece of foie gras on steak, spoon demi-glace sauce over the top, garnish with kenyan green beans and pumpkin balls.
Numbers Restaurant in Mamaison All-Suites Spa Hotel Pokrovka is located at Pokrovka st 40, bld 2, 105062, Moscow, Russia
Hours of Operation
Numbers Restaurant is open 24 hours a day.
Breakfast Served from 7:00am – 11:00am daily
Monday – Friday 12:00pm – 4:00pm