Sirloin with pate, caramelized apple and reduction of Pedro Ximénez

Today we present a super recipe that we can prepare perfectly for Christmas, it's great!

Ingredients for 2 servings:

- 2 beef sirloins 

- 2 packs of duck foie grass

- 2 thick slices of golden apple

- 4 spoonfuls of reduction of Pedro Ximénez 

- Olive oil

- Salt

- Ground black pepper

Recipe:

- Wash the golden apple, cut the two thick slices and remove the seeds.

- In a small skillet with a drizzle of olive oil, sauté the apple slices over a very low heat, turning them from time to time so that they caramelize on both sides.

- Add salt and pepper to the beef sirloins.

- In the same pan where you have cooked the apple, sauté over medium-high heat the sirloins until goldenon the outside but tender on the inside.

- Place the foie gras on the sirloin so that it softens with the heat of the meat.

- Place a slice of the apple and put the sirloin with the foie gras on top.

- Decorate with two spoonfuls of Pedro Ximénez reduction.

Bon appétit!