Slices of pork tenderloin with foie gras
Instructions
In a pan heat butter and half saucepan, 3 minutes on each side, cut rather thick fillets.
Sprinkle the pretzels, pepateli, remove them from the Pan and keep warm.
In a pan you browned the butter in slices of bread crust, private dry on absorbent paper towel and arrange on a serving dish.
On each slice of bread adagiatene a tenderloin.
In the Pan where you cooked the meat off with a wooden spoon the dark bottom, pour the Marsala, put back on the fire and let it reduce a bit.
Lightly coat the surface of the fillet with foie gras, pour over the sauce and serve.
Accompanying wines: Pinot Noir Querciolo Oltrepò Pavese DOC, Round Black VdT of Tuscany, vineyard of feudal lords VdT Del Lazio.
Ingredients and dosing for 4 persons
- 4 slices of pork tenderloin
- 80 g of butter
- 4 slices of bread
- 1/2 cup of marsala wine
- 100 g of foie gras
- Salt
- Pepper