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Sirloin tart with caramelized onion and foie gras

Ingredients (serves 4)                                            

The topping                                                 The base
400g beef solomillo                                      125g flour
120g foie                                                     100g butter
200g sweet onion                                         100g grated parmesan
100ml red wine                                            100g chopped almonds
salt pepper                                                   1 egg yolk


Mix the butter with the flour, parmesan, almonds and then the egg yolk. Knead until you have a short pastry. Separate into 75gr balls and then stretch into rectangles. Place in a pre-heated oven at 180C for four minutes. Season the meat with salt and pepper and fry on both sides until medium. Keep to one side until serving. Peel and cut the onions finely. In a pan caramelize the onions in oil on a low heat for 15 minutes. Add the red wine and cook for a further 5 minutes. To assemble, place a layer of onion on the tart bases then a solomillo fillet and finally the foie.