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Steak with Le Gruyere Aop Brulee Tart
An elegant dish that brings together sweet, rich, and savoury flavours. The main focus is a Le Gruyère AOP brûlée tart, paired with a quality cut of beef sirloin and served alongside fresh figs, pears, and rucola. A light jus with a touch of Cognac ties everything together. Serving sizes begin at 6 portions but can be stretched to 8 for smaller plating styles. Difficulty – Technical
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