- 400 gr. beef tenderloin
- 100 gr. Foie gras ( duck liver)
- 1kg of peaches
- 100 gr. sugar
- 1/2 branch vanilla
- 2 c / s 0.4 oil
- Maldon Salt
- Black pepper
For the spiced bread:
- Milk 13cl
- 50 gr. butter
- 250 gr. Honey
- 250 gr. gluten free flour
- 15 gr. brown sugar
- 1 c / c of cinnamon powder
- 1 c / c of cardamom
- 30 gr. grated orange peel
- 30 gr. chopped almonds
- 1 c / c of yeast
- 1 pinch of salt
- Peel and remove the stones from the peaches, cut into pieces and place in a saucepan with the sugar.Cover with cling film and Allow it to cook over a low heat for 2 hours to obtain a jam. Allow to cool.
- Open the vanilla bean lengthwise and scrape the inside with a knife tip to retrieve the seeds, mix the seeds and pods in oil of 0.4 ° and leave to infuse over a low heat (40 °) for about 20 minutes. Allow to cool.
- Sear the peppered tenderloin in a very hot pan and finish it off in the oven. It has to be pink in the middle. Cut into thin slices. Reserve.
Preparation of the spiced bread:
- Preheat oven to 170 degrees.
- Heat the milk and dissolve the honey, add the butter over a low heat.
- In a bowl mix the flour, sugar, baking powder, spices, salt and orange zest.
- Add the mix to the milk, honey and butter.
- Put the mixture into a silicone mold( previously buttered and floured), let it stand for 20 minutes and then bake for 50 minutes.
- When cool, cut into slices 0.5 cm thick x 3 cm x 10cm.
- Take the sliced spiced bread and spread it with the caramelized peach and the slices of beef tenderloin and place them in the oven for 1 minute.
- Grate the foie gras with a mandoline or by hand and place on top of the beef up meat , add the oil, Maldon salt and vanilla.