Veal Tenderloin With Foie Gras Recipe
Seared veal filet with foie gras topped with orange demi-glaze
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Demi-Glaze
In a saucepan, melt 1 tablespoon of butter over medium heat. Add finely chopped shallots and sauté until translucent. Pour in orange juice and beef stock, and bring to a boil. Add thyme, salt, and pepper, then reduce heat and simmer until reduced by half, stirring occasionally. Set aside.
- 2
Sear the Veal Tenderloin
Season the veal tenderloin with salt and black pepper. In a large skillet, heat 2 tablespoons of olive oil over high heat. Add the veal and sear for about 3-4 minutes on each side until browned and cooked to your preferred doneness. Remove from skillet and let rest.
- 3
Cook the Foie Gras
In the same skillet, add the remaining tablespoon of butter. Once melted, add the foie gras slices and cook for about 1-2 minutes on each side until browned and slightly crispy. Remove from skillet.
- 4
Plate the Dish
Slice the rested veal tenderloin and arrange on a plate. Top with a slice of foie gras and drizzle the orange demi-glaze over the top. Garnish with additional fresh thyme if desired.
