Pavé De Foie De Veau À L’oignon Confit Sauce Moutarde Et Pomme Recipe
Indulge in our Pavé de foie de veau, a sumptuous veal liver steak perfectly seared to retain its rich flavor and tender texture. Accompanied by sweet, caramelized onion confit, this dish is elevated with a zesty mustard sauce that provides a delightful contrast. Finished with a side of crisp, golden apples, this exquisite plate offers a harmony of savory and sweet that will tantalize your taste buds and leave you yearning for more.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the onions
Slice the onions thinly. In a large skillet, heat 1 tablespoon of olive oil and 25g of butter over medium heat. Add the onions, a pinch of salt, and cook slowly until they are caramelized, about 15-20 minutes, stirring occasionally.
- 2
Prepare the apples
While the onions are cooking, peel, core, and slice the apples. In another skillet, melt the remaining butter and 1 tablespoon of olive oil over medium heat. Add the apple slices and cook until they are golden and tender, about 5-7 minutes. Set aside.
- 3
Cook the veal liver
Season the veal liver with salt, pepper, and thyme. In the same skillet used for the apples, add a little more olive oil if needed and increase the heat to high. Sear the liver for about 2-3 minutes on each side until browned but still slightly pink in the center. Remove from heat.
- 4
