Beef medallions with a sauce foie Gras

Foie Gras is the fattened liver of a goose or duck, cooked in a special way. However, for the manufacture of foie Gras are not only geese and ducks, but also specially bred hybrids — molardi. Molardi appeared at the crossing of male musk ducks with domestic ducks. With the 60-ies of male molatov used mainly for the manufacture of it is foie Gras.

In several regions of the United States and in many European countries (e.g. Austria, Germany, Denmark, Italy, Luxembourg, Norway, Poland, Turkey, Finland, Croatia, Czech Republic) the production of foie Gras is outlawed. But France is the largest supplier of foie Gras in the world.

Bans on the production of this product associated with abuse with the bird, which was inevitable due to forced feeding. The result of this feeding became broken neck, liver and depressed the morale of birds.

However, defenders of the farmers believe that it is necessary to struggle not with the production of foie Gras, and individual cases of ill-treatment.

At the same time, there are facts that speak about the benefits of foie Gras for health, it attributed the exceptional longevity of the population of South-West France.

In Kiev restaurant “Badger” foie Gras is not prohibited, but the very opposite. In particular this product is used for making a sauce for beef medallions. How to cook beef medallions with a sauce of foie Gras, the chef of the restaurant Yaroslav Artyukh.

Ingredients for 2 servings:
Beef — 160 g
Bacon — 80 g
Cream — 250 g
Wine — 100 g
Foie Gras — 100 g
Microgrid (sprouted pea shoots, radish, sunflower)
Olive oil — 50 g
Thyme
Rosemary
Salt
Pepper

Preparation:
Meat salt, pepper, add the rosemary and thyme.

Add the chopped bacon, turn the roll, fasten with a bamboo skewer, pour olive oil and throw on the grill.

Fry the meat for 15-20 minutes.

Prepare the sauce: cream, wine, foie Gras.

All of this parched over a slow fire, made by boiling down 10-15 minutes.

Remove the meat from the skewers, pour the sauce, add microgrid.

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