Le Boeuf d’aquitaine with fois gras
Serves 4 Prep/cooking 1 hr INGREDIENTS
• Fillet of Aquitaine beef, prepare and portion 4 square blocks of 150g each (80mm) • 4 slices of foie gras, 30g of the same
diameter of squares • 4 bresaola rounds of 60mm, browned
• 125g flour • 15g olive oil • 35g water • 10g egg white • 2 tsp salt Add all liquids to the flour, then salt and set aside for 24 hours. Roll out very thin, brush well, fold, roll again very thin and cut to a diameter 60mm and cook on very hot plate, 300°C and reserve.
Purée of artichocke
• 200g Jerusalem artichoke • 80g cream • 150g milk • Salt to taste • Lemon juice and zest to taste
Cook slowly by skimming, mix and reserve.
• 100g hulled and seedless grapes • 100g thinly chopped shallots • Olive oil and salt Brown the shallots and when they are colored, reserve on a paper towel.
• 200g veal stock • 30g ketchup • 5g sesame oil • 20g soya • 10g Worcestershire sauce • 5g Voatsiperifery pepper • Foie gras for thickening Mix all the ingredients and cook slowly. Add the sauce and finish the thickening. Season and reserve.
Open the marked fillets in half. Place the slice of foie gras inside. Garnish with crispy shallots and raisins and close with the other half of the fillet and then place in the oven. For the crunchy fritters, open the fritters in two. Arrange four shoots of different salads with olive oil. Then add a slice of bresaola and close with the fritter lid. Finish, with four lemon zest preserved, four sprigs of parsley, four spring-roll rounds of panko crips (make rounds of tonkatsu sauce, breaded to the panko and then brown in the oven).