A Walk On The Farm Recipe

Cooking Instructions

1. 1

   Prepare the Vegetables

   Wash and peel the baby carrots and sunchokes. Dice the onion and slice the mushrooms.

2. 2

   Sear the Meats

   In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the petite filets with salt and pepper, then sear them for about 3-4 minutes on each side until browned and cooked to your liking. Remove and set aside.

3. 3

   Cook the Veal and Foie Gras

   In the same skillet, add another tablespoon of olive oil. Add the cubed veal and cook until browned. Add the foie gras and cook for an additional 2-3 minutes until it has melted and combined with the veal.

4. 4

   Add Vegetables

   Add the baby carrots, sunchokes, diced onion, and sliced mushrooms to the skillet. Cook for about 5-7 minutes, stirring occasionally until the vegetables are tender. Season with salt, pepper, and fresh thyme.

5. 5

   Combine and Serve

   Return the seared petite filets to the skillet, allowing them to warm up with the vegetable mixture for 2 minutes. Serve hot on a plate, garnished with additional thyme if desired.