Total Calories: 831
In a large, heavy stockpot, heat 1 tablespoon oil over medium-high heat. Add the onion, celery, carrots, and garlic and sauté until golden brown, about 8–10 minutes. Stir in wine and stock, lower heat and simmer until reduced to 4 cups, about 1–11?2 hours. Pour through a sieve into a saucepan and simmer until reduced by half. Set aside and keep warm.
In a heavy saucepan, combine corn and cream and simmer over medium heat for 10–15 minutes. Place the corn cream, marjoram, salt, and pepper in a blender and blend until semi-smooth, about the consistency of corn chowder. Place in a container, set aside and keep warm.
In a large, heavy skillet, heat 2 tablespoons oil over medium-high heat. Add mushrooms and sauté 4–5 minutes. Stir in 1?2 cup corn cream sauce, reserving the rest. Set aside and keep warm.
Cook pasta according to package directions. While pasta is cooking, heat a cast-iron skillet over medium-high heat. Season filets with salt and pepper, add to skillet and cook 3–4 minutes on each side for medium-rare. While filets are cooking, heat 2 teaspoons oil over high heat in a heavy skillet. Season foie gras with salt and pepper, place in skillet and sauté 20–30 seconds on each side. The inside will be pink. Drain pasta and toss with the mushrooms and remaining cream sauce. Divide among dinner plates and top each with a fi let. Place a slice of foie gras on top of each fi let and drizzle with reduction. Serve immediately.
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