I was asked by my client to make her a decadent but classic dinner which consisted of Pan seared Foie gras, followed by Beef fillet with Vin santo dressing and vegetables with a desert of Earl Grey creme bruleé. It certainly went down well and i was asked to make it again and again for other friends of hers that she was entertaining in the following weeks.
This is so simple to make and so beautiful that you almost don't want to eat it. Almost!
For 4 you will need:
4 comice pears
1.5 lts of red wine
500g golden caster sugar
1 cinnamon stick
1 star anise
4 slices of fresh foie gras that you can score and freeze till you need to use it.
- Peel the pears and place in a pan with the wine and sugar, adding the star anise and cinnamon stick and let it reduce. This can continue till the wine has almost become syrupy as i like it. Once the pears have taken a dark red colour, set them aside to cool down.
- Get your foie gras pieces and season with a little salt and pepper.
- Get a pan very very hot and then place them in and leave them till they turn golden to dark brown and then turn them over and do the same on the other side
- Take them out of the pan after a few minutes, That is all they will need to finish cooking. Drain them on a paper towel to get rid of all the fat and place then on a plate with the pear brioche and little green salad with some vinaigrette and serve.
Classic and timeless.