“I never cooked with foie gras in Peru,” says Ricardo Zarate. His hands are deep in flour, the pale dust spreading across counter and chef — black T-shirt, black jeans, black apron — as he forms pâte ...

1 slice Foie Gras Salt and pepper to taste. Dip in Hoisin Chili sauce. Score foie gras and fry in pan (no oil). Top with hoisin chili sauce.

Of course, the tender filet mignon has fallen out of favor in recent decades, derided as too lean and lacking in flavor compared to its sibling the ribeye. However, Mar loves the filet, feeling it ...