Calories In Chichen Chow Meib

Pork tenderloin with foie gras sauce


Ingredients:
1 / 2 per person pork tenderloin into pieces and seasoned party
2 onions
large brandy 1 jet


Schedule Fussioncook at 180 º for 30 minutes. Put a little oil and when hot, sear the fillets, leaving them raw on the inside and set aside.
In the same oil fry the onion to sauce and add the brandy. Allow to boil 5 minutes, add the juices to be released cuts of steak (only juice, not solomilos) and close the wave, schedule 5 minutes 160 º and depressurizing. Pass the sauce through a blender by adding a teaspoon of cornstarch and set aside.

Prepare sauce foie

At supper time, turn the menu FC oven and while we eat the first course in the fillets to warm.
To assemble the dish put a little of the sauce we made of onions, beef tenderloin with foie gras sauce that have warmed up and we as a garnish to add a mini Neapolitan caramelized onions and a thread above Muscat Reduction.