Peach Lightning

kitchencircadia:

dry-aged steak tartarwith foie, truffle oil, & cabernet gelee
Another one from the boss. He gently folded cubes of foie gras into the tartar and then topped it with a cabernet gelee which is essentially leftover coq au vin juice, reduced, strained, cooled, and cut. Pretty ingenious if you ask me.
(@palantir)

mmm.

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