Beef Pinchos with Foie Gras, Aubergine & Sriracha Sauce

• Prepare the main ingredients:
  Cut slices of beef weighing about 150 g each. Slice a piece of raw Foie Gras from the lobe. Season both sides with salt and pepper. 

• Cook the Foie Gras:
  Sear the Foie Gras in a very hot pan for 2–3 minutes on each side without adding any fat. 

• Cook the aubergine:
  Meanwhile, cut aubergine slices the same size as the beef. Once the Foie Gras is cooked, place it on a rack to drain the excess fat. Use the rendered fat to cook the aubergine slices, seasoning with salt and smoked paprika. 

• Cook the beef:
  In the same pan, sear the beef slices for a few minutes on each side (depending on your preferred doneness). Set aside on a rack off the heat. 

Prepare the Sriracha Sauce:

• Finely slice the peppers and onions. 

• Sweat the onions in a little neutral oil, then add the peppers. 

• Deglaze with red wine vinegar, then add the chicken stock. 

• Simmer for about 25 minutes. 

• Blend until smooth, then allow to cool. 

Assembly & Presentation 

• Build the pinchos by layering one slice of aubergine, one piece of beef, and finally a slice of Foie Gras on top. 

• Insert four wooden skewers through the stack, then cut into four equal portions. 

• Serve warm, with the sriracha sauce on the side or drizzled lightly on top.