Veal Medallions with Foie Gras

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)

Preparation

1. Preheat the oven to 175°C (350°F).
2. Pepper the veal medallions.
3. Melt the butter in a skillet over medium-high heat and brown the medallions on both sides.
4. Place the medallions on the grid of a broiler pan and cook in the oven until the internal temperature reaches 64°C (147°F), or about 10 minutes. The cooking time may vary according to the thickness of the medallions.
5. In the same skillet, brown the foie gras slices quickly but lightly and set aside.
6. Deglaze the skillet with the demi-glaze sauce, bind with a piece of foie gras and adjust the seasoning if necessary. Strain the sauce and set it aside.
7. Arrange the veal medallions on a plate, place the foie gras on the medallions and cover the bottom of the plate with a trickle of sauce. Serve with green beans and a duchess potato.