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

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, veal filet steak with foie gras. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Veal Filet Steak with Foie Gras is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Veal Filet Steak with Foie Gras is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few components. 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. Prepare 2 pieces Foie gras
  3. Get 1 Salt and pepper
  4. Prepare 1 dash Plain flour
  5. Get 1 Olive oil
  6. Make ready 10 grams x 2 Butter
  7. Take For the sauce:
  8. Take 3 tbsp Balsamic vinegar
  9. Make ready 3 grams Sugar
  10. Make ready 1 tsp Soy sauce
Steps 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.

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