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PEPITO STEAK WITH FOIE GRAS AND FORVMCABERNET SAUVIGNON REDUCTION

Type of plate
Meat
Type of plate
Time
30'
Time
Portions
1
Portions
Type of vinegar
Forvm Cabernet Sauvignon
Type of vinegar
Difficulty
Easy
Difficulty
Description

Do you want to try a delicious dish, fast and very easy to do? Prepare your guests for a simple recipe, but worthy of the best kitchens.

Ingredients per person
  • 1 roll of steps or walnuts
  • 1 sirloin steak
  • 1 Loin Foie
  • Salt
  • Flakes
  • Peppercorns
  • Olive oil
  • Parmigiano Reggiano
  • caramelized onion
  • FORVM Cabernet Sauvignon vinegar
  • Sugar
Foie

Take loin and foie you add salt and pepper. We leave at room temperature for about 5 minutes so that it comes off the cold from the fridge, so the foie can enhance all its flavor.

Caramelized onions

Stir the onion over medium heat and add sugar (how much depends on how we want and sweet onions). We should not move until the onion stop the fire, and that means keeping low.

Forvm Cabernet Sauvignon vinegar reduction 

In a saucepan, pour 100 ml are FORVM Cabernet Sauvignon vinegar, and simmer, reducing let go until reaching the desired thickness and texture.

"Pepito" steak beef

In a very hot grill or pan, do the "Pepito" beef taste, and then mark the back of foie gras for about a minute for each of their faces. The aim is that both sides are well marked after passing them to the grill or pan. Then, remove the foie and deposited on a plate with paper towels for a few seconds, and we prepare for serving dishes.

Mounting

Open the roll to place the beef base, foie above, add the caramelized onions, a line of reduced FORVM Cabernet Sauvignon vinegar, salt and a few flakes of Parmigiano Reggiano sheets.