How to Cook Delicious Veal Filet Steak with Foie Gras

Veal Filet Steak with Foie Gras. While the skillet is still hot, add the Madeira, scraping the bottom of the pan. Add the veal stock mixture, bring to a quick boil, then remove from heat and stir in the remaining butter to make a silky sauce. Season with salt and pepper to taste.

Top hot steak with Black Truffle Butter, or make a quick pan-sauce with red wine and our Veal Demi-Glace. Heat a small, dry skillet over high flame. On each of two plates, place the potato cake in the center and top with the filet mignon then foie gras. You can cook Veal Filet Steak with Foie Gras using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients of Veal Filet Steak with Foie Gras

1. You need 2 of pieces Beef or veal filet.
2. Prepare 2 of pieces Foie gras.
3. You need 1 of Salt and pepper.
4. Prepare 1 dash of Plain flour.
5. Prepare 1 of Olive oil.
6. You need 10 grams of x 2 Butter.
7. It's of For the sauce:.
8. It's 3 tbsp of Balsamic vinegar.
9. You need 3 grams of Sugar.
10. Prepare 1 tsp of Soy sauce.

Spoon the sauce over and around. Deglaze the skillet with the demi-glaze sauce, bind with a piece of foie gras and adjust the seasoning if necessary. Strain the sauce and set it aside. Arrange the milk-fed veal medallions on a plate, place the foie gras on the medallions and cover the bottom of the plate with a trickle of sauce.

Veal Filet Steak with Foie Gras instructions

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..

Serve with green beans and a duchess potato. This beef fillet recipe from Chris Horridge has a real touch of luxury about it. The addition of foie gras, parsley purée and sweet Madeira beautifully compliments the succulent beef, which is cooked until nicely caramelised. This is a wonderful recipe to pull out for romantic occasions, or for a hearty main course while having dinner with. Add the veal stock and then reduce until it is the correct consistency.