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          Cooking Recipe Ingredients:

• 1.32 lbs. beef fillet
• 0.88 lbs. foie gras (duck liver)
• 0.33 lbs. aromatic garnishing (carrots, onions, celeries, shallots, mirepoix garlic)
• 1 bouquet mixed greens
• 1.27 cups red wine (vin d'Hermitage)
• 0.33 lbs. butter
• 12 baby carrots
• 12 mini leek
• 0.66 lbs. peas

     Cooking recipe preparation instructions:

1. Cut the foie gras in escallops, season and cook it in a pan. Afterwards, drain it on absorbing paper and store it aside.

Preparing the strate:

1. Cut the beef fillet in 3 slices, following their length. Flatten them slightly, salt, and pepper.
2. Take one of the slices and add the following layers: beef, liver, beef. (Continue by placing alternately beef and liver, finishing with the beef on top) Attach it with a string like you do with a roast. Wrap it and close it in a foil. Store it cold.

Cooking:

1. Withdraw the foil and boil in a saucepan with 1.76 oz. butter. Add the ornaments and cook in the oven for about 5 minutes.
2. Take out the roast and store it warm.

Sauce:

1. Degrease the saucepan, add the aromatic garnishing, moisten it with red wine and let it cook for 15-20 minutes.
2. Withdraw the beef ornaments and put them first in a mixer, then in the Chinese tin-plate. Finally, season them.
3. While waiting that the sauce reduces, cook the vegetables by blanching them separately. Then, deice them.
4. In order to have shiny vegetables, they have to be relatively tender. Do the same with the turnips, potatoes and leek.
5. Blanch the potatoes in some water and put them in a pan with butter to colour them.

Ending:

1. Take off the string of the strate and cut it in half.
2. Then, place it on the serving dish with the iced vegetables.
3. Add some butter in the now finished sauce to bind and soften it.
4. Pour the sauce carefully on the serving dish, avoiding to put too much over the vegetables and the strate. Enjoy your meal!