Una ración de solomillo de buey marcado en la brasa, loncheado, con unos granos de sal gruesa y coronado con una loncha de foie. Hidratado con aceite del mismo foie reducido.

Maravilloso.

This entry was posted on Friday, June 29th, 2007 at 7:58 pm and is filed under Platos de Restaurante. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.