Instructions

Directions for the foie gras custard
Place milk, cream, sugar, butter and licorice stick in a Non-stick Magefesa Skillet. Cook over low heat for about 15 minutes. Remove from and let rest for 5 minutes to allow flavors to mingle. Strain. Process sliced foie and the egg yolks in a Magefesa blender. Return to pan and cook over low heat, stirring, until we get a sauce with the of a custard. Add salt and pepper.

Directions for the spicy pineapple
Dice pineapple and slice peppers. Melt butter with a dash of sunflower oil (this way butter can withdraw higher temperatures) in a Non-stick Magefesa Skillet. Add pineapple and peppers with a teaspoon of muscovado sugar. Cook until pineapple is lightly browned. Reserve and keep warm until meat is ready.
Grill the entrecote to the desired point of doneness and serve along with the spicy pineapple and the foie gras custard.

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