Veal Filet Steak with Foie Gras
Veal Filet Steak with Foie Gras

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, veal filet steak with foie gras. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Veal Filet Steak with Foie Gras. Cooking with Kurt on location in London! Beef Wellington Recipe - steak fillet coated in pâté de foie gras and a duxelles made with mushrooms, all wrapped. Top with foie gras, if using, and sauce.

Veal Filet Steak with Foie Gras is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. Veal Filet Steak with Foie Gras is something that I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have veal filet steak with foie gras using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Veal Filet Steak with Foie Gras:
  1. Get 2 pieces Beef or veal filet
  2. Make ready 2 pieces Foie gras
  3. Get 1 Salt and pepper
  4. Get 1 dash Plain flour
  5. Take 1 Olive oil
  6. Prepare 10 grams x 2 Butter
  7. Take For the sauce:
  8. Take 3 tbsp Balsamic vinegar
  9. Get 3 grams Sugar
  10. Prepare 1 tsp Soy sauce

Add the veal stock mixture, bring to a quick boil, then remove from heat and stir in the remaining butter to make a. The steaks are expensive, and I even got mine "on special."The foie gras is CRAZY expensive. And the veal stock is VERY. Rinse steaks, pat dry and eason with salt and pepper.

Instructions to make Veal Filet Steak with Foie Gras:
  1. If the foie gras comes like this, cut it into pieces, wrap each piece and store in the chilled (near zero) compartment of your refrigerator or in the freezer.
  2. Generously salt and pepper the filet and foie gras. Leave the meat out until it comes to room temperature.
  3. Dust the foie gras lightly with flour through a tea strainer or fine mesh sieve. Refrigerate until it's time to cook it.
  4. We'll use two pans at once. Pan fry the filet pieces in 1 tablespoon of olive oil and butter, and drizzle soy sauce at the end on the hot surface of the pan.
  5. Pan fry the foie gras with a little olive oil and butter for 2 to 3 minutes per side. Take it out; the sauce will be made with the fat left in the pan.
  6. Leave 1 tablespoon of the fat in the foie gras pan and wipe the rest. Add the sauce ingredients and simmer rapidly to reduce. Pour the sauce over the foie gras and filet to serve.

And the veal stock is VERY. Rinse steaks, pat dry and eason with salt and pepper. Season the foie gras medallions with salt and pepper to taste. Garnish each with a sprig of. Place a small mound of the spinach in the centre of each plate, spoon the mushrooms around.

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