鹅肝牛柳 Foie Gras Beef Fillet

鹅肝牛柳 Foie Gras Beef Fillet

张 楠

Zhang Nan

西餐见习厨师长 沈阳华府酒店

Western Food Apprentice Chef Shenyang Huafu Hotel

西餐高级烹调师，2004年从事西餐工作至今，曾任职于喜达屋集团、美国优势集团、洲际集团、万达集团。师从于多位西餐烹调大师，擅长意大利菜、德式菜、法国菜、东南亚菜及分子料理。

Senior western food chef, engaged in western food since 2004, once worked in Starwood, American Advantage Group,Inter Continental Hotels Group and Wanda Group. Learned cooking techniques from professional western food chef, skilled in Italian cuisine, German cuisine, French cuisine, Southeast Asian cuisine and molecular gastronomy.

材料 牛柳1个，鹅肝1片，香梨1个，自制玉米饼1张，盐、黑胡椒各少许。

制作方法

1 将牛柳和鹅肝用盐、黑胡椒腌制10分钟。

2 香梨去皮，切块，在糖水中煮熟。

3 将牛柳和鹅肝放入锅中，煎至所需要的程度。

4 装盘上桌，搭配红酒汁即可。

Ingredients

Beef fillet 1pc

Foie gras 1pc

Bergamot pear 1pc

Corn cake 1pc

Salt A little

Black pepper A little

Procedures

1 Marinate beef fillet and foie gras with salt, black pepper for 10 minute.

2 Peel the bergamot pear, cut it into pieces, and then cook in sugar water.

3 Put beef fillet and foie gras into the pot, fry until the extent to which you need.

4 Served on plates with red wine juice.