Pepito steak with foie

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

ELABORATION

1. 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.
2. 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.
3. 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.
4. “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.
5. 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.