Veal Steak Rossini (Veal & seared Foie Gras)

meat
Prep-time Bake-time
10 min 20 min
Difficulty
Servings
2 people

INGREDIENTS

  • 2 foodhaus Dutch milk-fed veal fillets
  • 2 tbsp Lurpak unsalted butter
  • 1 package duck foie gras Torchon 200g
  • 6 Ardo parisian potatoes
  • 1 tsp Maldon sea salt flakes
  • 1 tsp Maldon perfectly crushed pepper

METHOD

Method:

1.       Boil the potatoes for 12-15 minutes.

2.       Add 1 tablespoon butter to a sauté pan and sauté potatoes until coloured.

3.       Season the potatoes with salt and pepper and keep warm.

4.       Season veal steaks with salt and pepper

5.       Add 1 tablespoon butter to sauté pan at high heat until melted.

6.       Add veal steaks to the pan and cook for two minutes per side, turning only once. Remove to a plate and keep them warm.

7.       Cut 4 slices of foie gras, approximately 1.5cm width, and sear in a very hot, dry skillet for about 30 seconds on each side.

8.       Add the foie gras slices on the top of the veal fillet, season with salt and pepper, and serve.

 

Kali Orexi!

 

NUTRITIONAL INFORMATION

Energy
374 cal

19%
Fat
17,0

24%
Sat. fat
10.0

50%
Carbs
50.0

19%
Sugar
25,0

18%
Protein
4,7

9%