Serves : 4
Preparation : 5 minutes
Cooking : 15 to 20 minutes
Refrigeration : 30 minutes

Ingredients

• 4 tournedos
• 4 thick slices of foie gras
• 4 slices brioche bred
• 5 cl de Porto
• 2 tbsp. deshydrated veal stock
• Flower and salt and pepper

Preparation

1. Put the foie gras in the freezer for about 30 minutes, so that it holds together better when cooked.

2. In a small saucepan, on the plancha over high heat, pour in the port, 10 cl water, veal stock, pepper and stir from time to time until the recipe is complete.

3. On the griddle over high heat, brown the slices of foie gras for 2 to 3 minutes on each side. Remove and set aside on a plate covered with kitchen paper to remove any excess fat.

4. Without having cleaned the plancha, brown the tournedos for 3 to 4 minutes on each side (depending on desired doneness), then lightly toast the brioche bread for 1 to 2 minutes on each side.

5. Arrange the slices of bread, tournedos and slices of liver in order on the plates, then drizzle with 1 spoonful of sauce, sprinkle with flower of salt and serve immediately.