Croutons Of Pork Tenderloin With Foie Gras

Preparation:

Preparation: In a saucepan, heat half the butter and brown the rather thick cut fillets for 3 minutes on each side. Salt and pepper them, remove them from the container and keep them warm. In a frying pan, brown the slices of toasted bread with the crust removed in the rest of the butter, dry them on absorbent kitchen paper and arrange them on a serving plate. On each slice of bread, place one of the fillet. In the pan where you cooked the meat, remove the dark bottom with a wooden spoon, pour the Marsala, put it back on the heat and let it reduce a little. Lightly spread the surface of the fillets with the foie gras, pour over the hot sauce and serve. Accompanying wines: Querciolo Pinot Nero Oltrepò Pavese DOC, Nero Del Tondo VdT From Tuscany, Vigna Del Vassalo VdT From Lazio.