Serves

4

Ingredients

Sweet Potato Puree: 100ml Milk • 100ml Cream • 22g Fennel • 400g Sweet Potato • 6g Salt • 2g Black Pepper

‘Olha O Cogumelo’ Salad: 100g Green Asparagus • 100g Baby Carrots • 100g French Beans • 70g Wild Rocket • 70g Cherry Tomatoes • 3g Dry Garlic • 4g Flor de Sal • 100ml Extra Virgin Olive Oil • 50ml Vintage Balsamic Vinegar

Fennel Pesto: 50g Pine Nuts • 70g Fennel • 20ml Olive Oil • 50g Parmesan Cheese • 1g Pepper

Foie Gras Sauce: 100g Goose Foie Gras • 200ml Beef stock • 20g Cocoa Butter Drops • 100ml Cream (35% fat)

Beef Medallion (Beef Filet, 800g): 200g Foie Gras • 15g Flor de Sal • 8g Freshly Ground Pepper • Cocoa Butter Drops

Method

Sweet Potato Puree: Mix together all of the ingredients and cook over a low heat for 18 min., mixing regularly • Zap everything with a hand blender and keep for later in a bain-marie

‘Olha O Cogumelo’ Salad: Cook the vegetables in salted water, apart from the tomatoes and the rocket • Sauté in olive oil and garlic with the tomato, place in a tub and add the rocket • Season with flor de sal and balsamic vinegar • Keep for later

Fennel Pesto: Combine all the ingredients and zap with a hand blender, so as to produce a creamy sauce

Foie Gras Sauce: Sauté the foie gras in the cocoa butter for a minute • Add the meat stock and cook for 20 minutes over a low heat • End by blending with a hand blender and pass the sauce through a fine strainer • Blend with the cream and keep for later in a bain-marie

Beef Medallion: Cut the medallions and the pavés of foie gras • Season with pepper and keep for later • Colour the medallion in the cocoa butter, for a minute and a half on each side and remove • In the same pan add the pavés of foie gras and colour for ten seconds on each side • Season with flor de sal and keep for later

PLATING UP: Place a portion of sweet potato puree on the plate and, with the help of a spoon, spread in just one direction and in a single movement • Place some of the warm salad on this, and top with the medallion of beef and finally the foie gras pavé • Crisscross the plate with the pesto sauce and the foie gras sauce • Finish the garnish with a quenelle of red cabbage jam, a strip of fried sweet potato and SakuraMIX