5 results for group: meat

Touro Bravo beef tenderloin steak with mushrooms

Filet of tenderloin beef, braised and served rare with a wild mushroom sauce

Venison medallions with truffles

Sautéeed in a base of butter and demi-glace sauce with truffles

Poelée of foie gras escalopes

Fresh foie gras, delicately braised, with a red berry sauce finished with Moscatel wine

Lamb Filet

Grilled, served with mediterranean salad

Convento das Bernardas Partridge

Boneless with wild mushrooms and foie gras, wrapped in puff pastry