Veal Medallions with Foie Gras | Quebec veal

Name: Veal Medallions with Foie Gras | Quebec veal
Ingredients: 4 Quebec Veal filet medallions, about 70 g (2.5 oz) each and 2.5 cm (1 in) thick; Pepper; Butter in sufficient quantity; 2 slices of foie gras 6 mm (1/4 in) thick; 125 ml (1/2 cup) demi-glace sauce; 1 piece of foie gras (to bind the sauce)

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Preheat the oven to 175°C (350°F). Pepper the veal medallions. Melt the butter in a skillet over medium-high heat and brown the medallions on both sides. Place the medallions on the grid of a...

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Ingredients

4 Quebec Veal filet medallions, about 70 g (2.5 oz) each and 2.5 cm (1 in) thick
Pepper
Butter in sufficient quantity
2 slices of foie gras 6 mm (1/4 in) thick
125 ml (1/2 cup) demi-glace sauce
1 piece of foie gras (to bind the sauce)