{"id":2628,"date":"2015-11-12T20:10:56","date_gmt":"2015-11-12T20:10:56","guid":{"rendered":"http:\/\/theyummybull.com\/?p=636"},"modified":"2022-03-11T21:45:25","modified_gmt":"2022-03-11T21:45:25","slug":"a-sirloin-french-lavender-story","status":"publish","type":"post","link":"https:\/\/theyummybull.com\/en\/2015\/11\/12\/a-sirloin-french-lavender-story\/","title":{"rendered":"A sirloin French-Lavender story"},"content":{"rendered":"

Elena Fernandez<\/em><\/p>\n

During 3 years since I moved to Seattle I\u00b4ve trying with no success to find fresh duck foie. I have to admit that this is not an easy thing to find in Spain either. You won\u00b4t find it in our neighborhood store as foie is considered there kind of a wedding banquet delicacy.<\/p>\n

I\u00b4d just given up when yesterday I discovered by chance at my local Uwajimaya<\/a> a frozen area full of these weird ingredientes that maybe a minority of Asian, French and Spaniards love to cook: quail, pig tail, rabbit and duck in all their versions: foie, magret and confit. I had tu rub my eyes to be sure that I was not in the middle of a dream… So, in an impulse I decided to grab two beautiful sirloin steaks too to prepare one of these dishes that we enjoy in banquets and Christmas festivities.<\/p>\n

Once at home I told my griller master, my 11 year old son, to prepare the sirloin on the grill while I sliced the foie blocks in the middle to cook them properly. You only need to prepare them pan seared 2 minutes each side. I decide to grill red bell peppers too because they have a powerful flavor but not too heavy as a starch so they could balance the whole dish.<\/p>\n

The final touch was a sherry vinegar reduction, a really personal and new creation: 3 tablespoons of vinegar, 3 tablespooons of Extra Virgin Olive Oil and a tablespoon of lavender cooking slow for around 10 minutes. My lavender comes from one of my favorite places in WA, Purple Haze Lavender Farm<\/a>. A place that I visited two years ago. I was a bit concerned about the marriage between the foie and the lavender but thinks worked out perfectly so I wanted to share this discovery to you in case you want to surprise somebody close to your heart with this beautiful dish.<\/p>\n

Oh, a final detail. When you put the foie on top of the sirloin add a pinch of Maldon salt. This salt will bring the best from this beautiful fatty piece to your mouth.<\/p>\n

\"receta<\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Elena Fernandez During 3 years since I moved to Seattle I\u00b4ve trying with no success to find fresh duck foie. I have to admit that this is not an easy thing to find in Spain either. You won\u00b4t find it in our neighborhood store as foie is considered there kind of a wedding banquet delicacy. […]<\/p>\n","protected":false},"author":5,"featured_media":638,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[689,664],"tags":[405,406,230,235,407,408,409],"class_list":["post-2628","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-z-en","tag-french-cuisine-en","tag-fresh-foie-en","tag-lavender-en","tag-purple-haze-farm-en","tag-red-bell-pepper-en","tag-sirloin-en","tag-uwajimaya-en"],"yoast_head":"\nA sirloin French-Lavender story - The Yummy Bull<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/theyummybull.com\/en\/2015\/11\/12\/a-sirloin-french-lavender-story\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A sirloin French-Lavender story - The Yummy Bull\" \/>\n<meta property=\"og:description\" content=\"Elena Fernandez During 3 years since I moved to Seattle I\u00b4ve trying with no success to find fresh duck foie. 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