Wine Pairing Perfection: Beef with Foie Gras, Cherry Sauce & Asparagus

Introduction

Few dishes capture luxury and comfort quite like Beef with Foie Gras, Cherry Sauce and Asparagus. At the intersection of savory richness and bright fruit, this recipe is a showstopper—perfect for impressing dinner guests or treating yourself to an elevated night in. But what really takes this meal to the next level? The perfect wine pairing. Whether you’re a seasoned wine lover or just starting to explore the world of food and wine, this guide will help you unlock the ideal match for this stunning dish, with accessible options from Total Wine, Trader Joe's, and local shops. Let’s dive into the flavors, cooking techniques, and wine recommendations that make this meal unforgettable.

About This Dish

Beef with Foie Gras, Cherry Sauce and Asparagus is inspired by classic French cuisine, where the marriage of rich meats, decadent foie gras, and vibrant fruit sauces is a hallmark of fine dining. Imagine the umami depth of perfectly seared beef, the buttery opulence of foie gras, and the sweet-tart lift of cherry sauce—all balanced by crisp, seasonal asparagus. This dish is more than just a meal; it’s an experience, evoking the elegance of a Parisian bistro while remaining inviting and accessible for the American home cook.

While foie gras has long been a symbol of culinary luxury, it’s increasingly available in the United States at specialty grocers and online. The combination of beef and foie gras (sometimes called Tournedos Rossini) has delighted palates for centuries, and the addition of cherry sauce and asparagus gives this version a contemporary, seasonal spin. It's a dish that speaks to American food lovers’ growing appreciation for global flavors and wine-friendly dining at home.

Key Ingredients & Their Role

Beef Fillet

The beef fillet is prized for its tender texture and clean, beefy flavor. It’s the canvas for the dish and provides a satisfying, meaty counterpoint to the richness of foie gras. Searing the beef to your preferred doneness ensures every bite is juicy and flavorful, while a generous seasoning of salt and pepper helps enhance its natural umami.

Foie Gras

Foie gras is the ultimate indulgence—silky, buttery, and deeply savory. When seared briefly, it develops a delicate crust that melts into the beef, creating a luxurious mouthfeel. Foie gras also brings a subtle sweetness and amplifies the dish's richness, making it a dream for wine pairing. Look for Hudson Valley or D’Artagnan foie gras at specialty shops, or even check the freezer section at high-end grocers.

Cherry Sauce

The cherry sauce balances the dish's richness with vibrant acidity and gentle sweetness. Cherries and a touch of cherry jam simmered with red wine and shallots produce a sauce that’s both elegant and comforting. This element is crucial in guiding your wine pairing—fruity, medium-bodied reds typically work best, echoing the flavors in the sauce while cutting through the fat of the foie gras.

Asparagus

Asparagus adds freshness, color, and a gentle bitterness that lifts the entire plate. Quickly blanched, its grassy notes complement the beef and foie gras while providing a welcome crunch. Asparagus can be tricky with wine—its green, sometimes sulfurous flavor can clash with tannic reds, so the wine selection must account for this.

Almonds, Raspberry, Microgreens

Toasted almonds bring texture and nutty depth, while a fresh raspberry and microgreens offer a final pop of color and acidity. These garnishes aren’t just for looks—they round out the flavor profile, making every bite lively and complex.

When planning a wine pairing for this dish, consider the interplay of umami, sweetness, and acidity. You’ll want a wine that can stand up to the beef and foie gras, echo the cherry sauce’s fruitiness, and harmonize with the asparagus. Read on for specific wine recommendations that hit every note.

Recipe

Ingredients:

4 x 150 g Beef fillet
120 g Foie gras
12 spears Asparagus (green)
1 cup Fresh cherries (pitted)
3 tbsp Cherry jam
1/2 cup Red wine
1 Shallot (finely chopped)
5 tbsp Butter (unsalted)
2 tbsp Vegetable oil
4 tbsp Sliced almonds (lightly toasted)
To taste Freshly ground black pepper
To taste Salt
4 Fresh raspberry
Small handful Microgreens (optional, for garnish)

Instructions:

Bring the beef fillets to room temperature. Trim any excess fat or sinew. Season generously on both sides with salt and freshly ground black pepper.
Trim the asparagus, removing the woody ends, and blanch in boiling, salted water for 2-3 minutes. Drain and immediately transfer to ice water to retain the vibrant green color. Set aside.
For the cherry sauce, heat 1 tbsp butter in a saucepan. Add the chopped shallot and sauté on medium heat until softened. Add the red wine, cherry jam, and fresh cherries. Simmer until slightly reduced and thickened, about 10 minutes. Season with salt and pepper to taste. Set aside.
Heat 2 tbsp of vegetable oil in a heavy-bottom skillet over medium-high heat. Add the beef fillets and sear for 2-3 minutes per side, then lower the heat and cook to your desired doneness: rare (120°F/49°C), medium-rare (130°F/54°C), medium (140°F/60°C), medium-well (150°F/65°C), or well-done (160°F/71°C). Remove and let rest for 5 minutes.
Slice the foie gras into 4 equal pieces. In a separate skillet, heat 1 tbsp butter over medium heat. Sear the foie gras for about 1-2 minutes per side until golden and slightly crispy outside. Remove and set aside on a plate lined with a paper towel.
Lightly toast the almond slices in a dry pan over medium heat until golden. Remove from the pan and set aside.
For plating, place each beef fillet in the center of the plate. Lay 3 pieces of asparagus on top. Place one piece of foie gras on top of the asparagus. Spoon the cherry sauce around the beef.
Sprinkle toasted almond slices over the foie gras. Garnish with a fresh raspberry and a small amount of microgreens, if desired.
Serve immediately with the cherry sauce on the side or spooned around the beef.

Nutrition Facts (per serving):

Calories: 680 kcal
Protein: 42.0g
Fat: 45.0g
Carbohydrates: 18.0g
Salt: 1.8g

Dietary Information: Gluten-free, Contains dairy, Contains nuts

Perfect Wine Pairings

When it comes to wine pairing for Beef with Foie Gras, Cherry Sauce and Asparagus, the goal is balance: you want a wine that’s bold enough for the beef, lush enough to match the foie gras, and fresh or fruity to echo the cherry sauce without clashing with asparagus.

What to Look For

Medium to full body: To stand up to the richness of beef and foie gras
Bright fruit flavors: To complement the cherry sauce
Supple tannins & good acidity: To cleanse the palate, especially with the fatty foie gras
Subtle oak or spice notes: To add complexity without overwhelming the dish

Top Wine Recommendations

Pinot Noir (California, Oregon, Burgundy)
Why it works: Pinot Noir’s red fruit (think cherry, raspberry) beautifully matches the cherry sauce, while its silky tannins are gentle enough for asparagus and foie gras. Look for Russian River Valley or Willamette Valley bottles from Total Wine or Trader Joe’s in the $18-$30 range. Classic French Burgundy (Bourgogne Rouge) is a splurge-worthy alternative if you want an Old World touch.
Merlot (Napa, Sonoma, Washington State, Bordeaux Right Bank)
Why it works: Merlot offers plush texture, dark berry fruit, and soft tannins, making it a crowd-pleasing partner for beef and foie gras. Seek out Washington State Merlot or Sonoma options from BevMo or local wine shops around $15-$28.
Red Bordeaux Blends (Margaux, St. Julien, Napa Cabernet-Merlot blends)
Why it works: The structure of Bordeaux or California blends can handle the beef, while notes of plum, currant, and subtle herb harmonize with the sauce and asparagus. Try a Margaux or St. Julien for classic elegance (Total Wine often has options under $30), or a Napa blend for a richer, fruit-forward profile.
Spanish Tempranillo (Rioja Reserva)
Why it works: Rioja’s ripe cherry and vanilla notes mirror the sauce, and its earthy backbone pairs well with beef and foie gras. Look for Rioja Reserva at Trader Joe’s or Total Wine in the $16-$25 range.
Bonus: Italian Barbera or Nebbiolo
Why it works: These Northern Italian reds offer high acidity and bright fruit, cutting through the richness and echoing the cherry notes. Barbera d’Asti is especially food-friendly and widely available.

Where to Buy

Total Wine: Large selection, friendly staff for recommendations
Trader Joe’s: Great value finds, especially for Pinot Noir and Spanish reds
BevMo: Good range of California and imported wines
Local Wine Shops: Personalized service and hidden gems

Vinomat is an excellent tool for finding the perfect match for your dish—simply enter "Beef with Foie Gras, Cherry Sauce and Asparagus" to get real-time, curated wine recommendations.

Cooking Tips & Techniques

Let the beef come to room temperature before cooking for even doneness and juicier results.
Don’t overcook the foie gras: Sear just until golden—overcooking makes it lose its signature creaminess.
Blanch asparagus quickly and shock in ice water: This keeps it vibrant and crisp, avoiding sogginess.
Taste your cherry sauce before serving and adjust salt, pepper, or acidity as needed—a splash of lemon juice can brighten it up if it’s too sweet.
Rest the beef after cooking to allow juices to redistribute, ensuring every bite is succulent.
Use a heavy-bottom skillet for searing to achieve an even, caramelized crust on both beef and foie gras.
Prep all ingredients in advance: This is an advanced recipe, so having everything ready (mise en place) makes assembly smooth and stress-free.
Common mistake: Overseasoning foie gras or letting the sauce reduce too much. Keep both delicate to let the main flavors shine.

Serving Suggestions

To truly showcase Beef with Foie Gras, Cherry Sauce and Asparagus, serve on wide white plates to frame the colors and layers. Spoon the cherry sauce artfully around the beef, letting diners pull each element into every bite. A sprinkle of toasted almonds adds crunch, while microgreens and a fresh raspberry provide a restaurant-worthy finish.

Pair with your selected wine, poured into large glasses to allow aromas to bloom. For an extra touch, start with a simple green salad or serve roasted fingerling potatoes alongside. Dim the lights, cue some jazz or French bistro music, and let the meal transport you—no passport required.

Conclusion

Few experiences compare to enjoying a thoughtfully prepared Beef with Foie Gras, Cherry Sauce and Asparagus with the perfect wine pairing. Whether you’re hosting a special dinner or elevating a weeknight, this dish brings fine dining flair to your table. With accessible wine recommendations and the help of Vinomat, you’re sure to discover new favorites and create lasting memories. Cheers to good food, great wine, and unforgettable pairings!