Argentina - Steaks
Think of Argentina and you think of steak.
The Forge serves a 220g beef tenderloin with a choice of lobster tail (Dhs55) or foie gras (Dhs35).
Argentinian chef Gerardo Recabarren seasons the beef with Maldon sea salt flakes and freshly ground pepper, then serves it with Béarnaise, Hollandaise, lemon herb butter, green peppercorn, wild mushrooms, barbecue or chimichurri sauce.
Think of Argentina and you think of steak.
The Forge serves a 220g beef tenderloin with a choice of lobster tail (Dhs55) or foie gras (Dhs35).
Argentinian chef Gerardo Recabarren seasons the beef with Maldon sea salt flakes and freshly ground pepper, then serves it with Béarnaise, Hollandaise, lemon herb butter, green peppercorn, wild mushrooms, barbecue or chimichurri sauce.