1. Remove the ribs of the steak and use a hammer type to be two centimeters thick.
2. Half of the onion is shredded, the other half is diced, the garlic is sliced, and the rosemary is finely chopped.
3. Add shredded onion, garlic, and rosemary, then add 1 g of salt, 3 g of black pepper, and 15 g of olive oil. Grab it with your hands first, then add the beef to marinate for a while.
4. Stir-fry the red wine sauce while the meat is marinating, put 15 grams of butter in the pan, add diced onions, and fry them to create a fragrant flavor.
5. Pour in 100 grams of red wine, boil half of it on high heat, add 30 grams of yellow juice powder water, 5 grams of sugar, and 1 gram of salt, boil and set aside for later use.
6. Then start to make mashed potatoes, peel the potatoes and steam them.
7. Press the potatoes into a puree, add half a gram of salt, 1 gram of white pepper, and a little light cream to season and stir to form a puree.
8. Pat the foie gras with salt and black pepper on both sides, then arrange with flour. Set aside.
9. Put olive oil in the pan, fry the steak over high heat and put it in the oven at 210 degrees for 7 minutes.
10. Fry the foie gras with the bottom oil in the pan, and fry the two sides browned.
11. Make the base with mashed potatoes, put the fried foie gras, and then put the steak, top with red wine sauce for garnish
Tips:1. When frying the foie gras, the heat should not be too high. After frying one side, turn the other side, don't turn it back and forth.
2. When frying the steak, fry the side first, and then on the front side, to make the steak rounder, just fry it with color.
3. The ratio of yellow juice powder to water is 1:10, it is best to heat water.