Picanha Tataki, Foie Gras and Fried Egg

Claudio Cardoso

Claudio Cardoso

22nd April 2015

Picanha Tataki, Foie Gras and Fried Egg

Picanha Tataki, Foie Gras and Fried Egg
Serves 2


  • 50 grams Foie Gras
  • 1 millilitre Mirin
  • 5 millilitre Olive oil
  • 70 grams Picanha
  • 2 grams Salt
  • 1 grams Pepper
  • 1 Quail Egg
  • Red vein Sorrel
  • Aji panca sauce:
  • 100 grams aji panca paste (16 jars)
  • 15 millilitre soy sauce
  • 20 grams rice vinegar
  • 1 gram ground cumin
  • 1 gram garlic puree
  • 2 grams dried oregano
  • 10 millilitres vegetable oil


Start by preparing the Aji Panca

First combine all the ingredients except the oil in a blender.

Make sure to toast the cumin before adding it into the blender, taking caution not to burn it.

Add the oil in slowly and emulsify while you blend it.

Marinate the Foie Gras in the mirin while the other ingredients are prepped.

Add the olive oil to a heavy saute pan set over medium high to high heat.

Season the Picanha with salt and pepper, sear it on all sides in the pan, and let it rest for 7 minutes.

Fry the quail egg in the same pan and then pan fry the foie gras previously marinated in mirin, reserving both so they can be plated afterwards.

When the Picanha has finished resting, slice it for plating.

In the bottom of the plate, place the aji panca, on top of that the sliced Picanha, the foie gras and the egg on top of each other and garnish nicely with the red vein sorrel.