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Ingredients

• 1 tbsp goose fat
• 6 rump steaks
• 4 carrots, peeled
• 1 pinches freshly ground salt and black pepper
• 100 ml red wine
• 100 ml veal jus,

• 2 tbsp butter

• 2 large eggs, lightly whisked
• 175 g plain flour
• 175 g milk
• 1 tbsp thyme, chopped
• 4 tbsp goose fat
• 6 slices foie gras, 25g each

Description

Impress Your Dinner Guests With Paul Bloxham's Pot-roasted Pavé Of Beef, Accompanied By Thyme Infused Posh Foie Gras Yorkies

UK TV