So Christmas dinner is coming up, and my boyfriend's family is visiting from the midwest. I'm trying to make dinner look as typical/familiar and taste as amazing as possible. I've got a top sirloin roast from a great local butcher, and I'm planning to do a variation on Cook's Illustrated's technique of slapping it with a fatty paste (since it lacks a fat cap) to give additional moisture, browning, and flavor.
Here's my question: the paste calls for 6 anchovy fillets, but I was already planning to swap out the traditional gravy for a sauce with foie gras. I don't want all of these flavors competing with each other, and I've been in restaurants that served foie "infused" steak before. I'm sure that's a sous vide thing, but it has me wondering: could I swap foie for those anchovy fillets? Would I have to reduce the 1/4 cup oil in the paste if I did? Would it do any good? What would be the equivalent of 6 anchovy fillets in foie?