Veal Medallions with Foie Gras | Quebec veal
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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veauduquebec.com.
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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