Veal Medallions Rossini with Seared Foie Gras and Madeira Truffle Jus

⏱ 50 min · Serves 2

The grand old classic, done properly: butter-basted veal medallions crowned with a golden slice of foie gras, set on a crisp brioche crouton and glossed with a glossy Madeira and truffle jus. Ten minutes of calm at the stove and you have a plate worthy of any dining room in Paris.

Per serving: 905 kcal · 48.0g protein · 26.0g carbs · 66.0g fat

Ingredients

• 2 veal loin medallions, about 160g each and 3cm thick, at room temperature
• 2 slices fresh duck foie gras, about 60g each, 1.5cm thick
• 2 thick slices brioche, cut into rounds the size of the medallions
• 40g unsalted butter
• 1 tbsp neutral oil
• 1 garlic clove, lightly crushed
• 1 sprig thyme
• 1 small shallot, very finely chopped
• 80ml Madeira (Sercial or Bual)
• 200ml good veal or brown chicken stock, reduced from fresh if possible
• 1 tsp truffle paste, or 5g fresh black truffle, finely sliced
• Flaky sea salt and freshly ground black pepper
• Small handful watercress, to serve

Method

1. Take the veal and foie gras out of the fridge 30 minutes before cooking. Pat both completely dry and season the veal generously with salt and pepper.
2. Make the sauce first: melt 10g of the butter in a small pan and sweat the shallot over a low heat for 3 minutes until soft but not coloured. Pour in the Madeira and reduce until syrupy, about 2 minutes.
3. Add the stock and simmer gently until reduced by half and lightly coating a spoon, 8-10 minutes. Strain into a clean pan, stir in the truffle paste, season and keep warm off the heat.
4. Fry the brioche rounds in 10g butter in a small pan over a medium heat until golden and crisp on both sides. Drain on kitchen paper and keep warm.
5. Heat the oil in a heavy frying pan over a medium-high heat. Sear the veal for 2-3 minutes until deeply golden, then turn. Add the remaining 20g butter, the garlic and thyme, and baste continuously for another 2-3 minutes until the veal reaches 54C for blushing pink.
6. Rest the veal on a warm plate, loosely covered, for 5 minutes. Wipe the pan clean.
7. Season the foie gras slices with salt and pepper. Return the dry pan to a high heat and sear the foie gras for 45-60 seconds per side, until bronzed outside and just molten within. Lift straight onto kitchen paper.
8. Whisk any resting juices from the veal into the sauce and warm it through without boiling; whisk in a knob of cold butter for shine if you like.
9. Set a brioche crouton on each warm plate, top with a veal medallion, then the foie gras. Spoon the Madeira truffle jus around, add a few slices of fresh truffle if using, finish with flaky salt and a little watercress, and serve at once.