Angus Beef Tenderloin, Herb Garlic Lobster Tail, Pan Seared Foie Gras, Kipfler Potato, White Asparagus, Morel Mushrooms, Veal Jus
I served this dish recently for a Last meal for THE TEACHER (blog post 20th August 2011.) It is a dish that may not necessarily be the prettiest, but combines all the thing a lot of us love.. A good quality slow roasted Angus beef tenderloin steak, Grilled Lobster tail with herb garlic butter, pan seared Foie Gras with it rich creamy texture, Roast Kipfler potato, veal jus, white asparagus and morel mushrooms.. This is what I would call a LAST SUPPER to remember. Yes.. You can cliché this as a Reef and Beef, but there is no denying, you want some if you not a vegetarian that is. I remember the first time I ate such a dish in Las Vegas in 2006, it was amazing. A meal deserves to be remembered forever, for its pure taste and pleasure. Top that with the Place enjoyed and the company enjoying it with you and you cannot lose.
Bon Appétit
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