Veal Rossini
Serves 2
This dish is perfect to serve that someone special on that romantic occasion.
Ingredients:
2 veal medallions, approximately 4 ounces each- 1 tablespoons olive oil
- 2 ounces shallots, chopped
- Madeira wine
- 6 ounces demi-glace *
- 1 teaspoon Truffle Oil
- 2 tablespoons cold butter
- 2 slices foie gras approximately 1-ounce each
- Fresh chopped parsley
- Salt & Pepper
*We recommend trying 1.5 ounces Demi Glace Gold reconstituted in 6 ounces hot water
Procedure:
Preheat oven: 400 degrees F. Season the veal medallions with salt and pepper. Heat olive oil in a saute pan over medium high heat. When the oil is hot but not smoking, sear the veal quickly on both sides. Remove from heat and finish in the oven for approximately 10 - 14 minutes depending how you like your meat cooked. Remove the pan from the oven, transfer the veal to a plate and cover to keep warm.
While the veal is in the oven, heat 1 tablespoon of butter over medium high heat in a separate sauce pan and saute the shallots until translucent. Deglaze the pan with a little Madeira wine. Add the Demi Glace Gold + water and reduce until the sauce can coat the back of a spoon. Add the truffle oil, remaining butter, and salt and pepper to taste.
Season the foi gras with salt and pepper and quickly sear on both sides. To serve, start with a piece of veal, add sauce, and finish with a slice of foie gras.
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