Lanzarote's bilingual magazine

Beef fillet with foie gras & Pedro Ximénez reduction

Ingredients (serves 4)


  • 1 beef fillet (1 slice per person)
  • 250 ml Pedro Ximénez sherry wine
  • Foie (1 slice per person)
  • 4 or 5 onions
  • 200 g brown sugar
  • A pinch of salt
  • Vol-au-vent (optional)

Method

Finely chop the onion and place in a pan over a moderate heat. Add the brown sugar and cook until nicely caramelised. Set aside. Reduce the Pedro Ximénez (PX) sherry wine in a saucepan. Set aside in a sauceboat or bottle until ready to serve.
Heat a frying pan and brown the sirloin fillets on both sides to your preferred cook (rare, medium, well done). Keep the foie cold to make slicing easier. Brown the slices of foie in a hot frying pan on both sides. To serve, place the sirloin on a bed of caramelised onion, top with the foie and drizzle with the PX reduction.
An alternative, more sophisticated option is to serve the beef fillets on a vol-au-vent with parboiled vegetables, like parsnips, beans and green asparagus, baby corn, pineapple and cherry tomatoes. Serve with fresh basil leaves, yoghurt and mustard sauce.

 

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