Teriyaki Marinated Beef Rossini Style

 
 
   This unique dish is a blend of French cooking techniques and ingredients of Japan. Besides the rich flavor is also rich in texture. Dressing savory, slightly sweet and refreshing dish that makes this one complete delicious!

ingredients:
80 g of asparagus
80 g of broccoli
40 g peas
40 g of spinach
40 g of beans
8 g cherry tomatoes, grilled until tender
40 g of potatoes
80 g cauliflower
Mashed Potatoes:
200 g potatoes, thinly sliced
80 g cream
40 g butter
Teriyaki Beef & Duck Liver:
80 g of beef tenderloin, cut into 1 cm
160 g goose liver, cut into 1 cm
80 g sour dough bread, cut, bake
400 g teriyaki sauce
Port Sauce:
20 ml port wine
160 g mushrooms, chopped
20 g lettuce, sliced ​​small
40 g of minced garlic
40 g of chopped onion
8 g of chopped parsley

How to make:



     Blans vegetables until wilted. Drain.
     Boil the potatoes and cauliflower until tender. Drain.
     Mashed Potatoes:
     Boil potatoes until tender.
     Drain. While hot, mashed potatoes, mixed with cream and butter, stirring until smooth.
     Give a little salt and pepper and stir well. Set aside.
     Soak the liver and beef in teriyaki sauce for 20 minutes.
     Cook meat and goose liver cooked separately to both sides. Set aside.
     Heat the skillet used to cook meat and liver, enter the mushrooms, stirring, until wilted.
     Pour the port wine and a little teriyaki sauce.
     Shrink and cook until thick. Lift.
     presentation:
     In a serving plate, place the mashed potatoes.
     Top with toasted bread.
     Give the meat and goose liver.
     Give the vegetables and sauce in circumference.
     Serve immediately.

For 4 people