Barded Irish beef, pan-fried foie gras and potato rolls
Ingredients for 4 servings 4 barded tournedos weighing 170 g each 4 escalopes of Rougié foie gras 300 g mousserons (meadow mushrooms) 2 red onions Salt Pepper Oil Sauce 5 tablespoons caster sugar 2 tablespoons balsamic vinegar 5 tablespoons red wine vinegar 100 ml red wine 2 tablespoons butter Vegetables and potato rolls 200 g […]
