Piquillo Peppers Stuffed with T-bone Steak and Foie Rosara

These piquillo peppers are a true delight for the palate. Roasted over beech wood and peeled by hand without water, they retain all their original flavor. The filling combines a creamy béchamel sauce with authentic ribeye steak and a touch of duck foie gras, a combination that brings intensity and elegance to every bite.
The artisanal process is laborious, but the result is a sophisticated and nuanced dish. The grape sauce with a light touch of port wine completes this unique gastronomic experience.
To enjoy them to the fullest, it's best to heat them in a double boiler, in a medium-heat oven, or in a casserole dish over low heat. You can pair them with roasted potato slices, white rice, sautéed mushrooms, or even apple and pear compote for a delicious contrast. This dish is the perfect way to add a special touch to any meal and leave your guests wanting more.

Ingredients: Meat broth (water and beef), piquillo peppers (23%), milk, vegetable oil (sunflower), beef (steak) (5.5%), rice flour, sugar, raisins (3.5%), tomato, mushrooms, onion, duck liver block (1.5%), port wine, salt, garlic and spices
Recommendations: Store in a cool, dry place away from sunlight. Once opened, keep refrigerated and consume within three days.