A gluten-free recipe

People :

4

Preparation time :

2 h

Tiempo de reposo :

20 min

Difficulty:

Easy

Description

Esta publicación está disponible en: Spanish

Ingredients
  • 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
Preparation
  1. 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.
  2. 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.
  3. 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:

  1. Preheat oven to 170 degrees.
  2. Heat the milk and dissolve the honey, add the butter over a low heat.
  3. In a bowl mix the flour, sugar, baking powder, spices, salt and orange zest.
  4. Add  the mix to the milk, honey and butter.
  5. Put the mixture into a silicone mold( previously buttered and floured), let it stand for 20 minutes and then bake for 50 minutes.
  6. When cool, cut into slices 0.5 cm thick x 3 cm x 10cm.

Mounting plate: 

  1. 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. 
  2. 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.

 

Additional information

People :

4

Preparation time :

2 h

Tiempo de reposo :

Difficulty:

Easy

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