Roasted veal filet and foie gras flan with baies roses and porto sauce

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Gastronomy

Chef(s) Patrick GÉRÔME (Auberge Le Baluchon) offer(s) you the following main dish:

Ingredients
Foie gras flan
·   200 ml of milk
·   20 g of cornstarch
·   2 pinches of nutmeg
·   10 g of butter
·   3 eggs (whole)
·   150 g of foie gras
·   2 pinches of sugar
·   4 pinches of salt

Baies roses sauce
·   200 ml of Porto
·   20 g of sugar
·   10 g of Baies roses
·   200 ml of Veal cooking juice
·   Salt, pepper

Veal filet
·   700 g of Veal filet
·   15 ml of Olive oil
·   Salt, pepper

Cooking instructions

·   Pour the milk into a casserole dish and mix in cold the nutmeg and cornstarch. Boil for two minutes while stirring, and then let sit until warm.
·   Butter four 7 cm-diameter porcelain ramekins (pudding moulds).
·   In a mixer add the whole eggs, the de-nerved and chopped foie gras, the warm milk, salt and sugar. Mix at low speed (so as not to make a mousse) until the mixture is uniformly smooth.
·   Strain through a conical colander into the ramekins.
·   Place in an oven-proof dish and cook in a bain-marie in the oven for 40 minutes at 350°F
·   Pour the porto and sugar in a casserole dish and reduce to a half; add the veal cooking juices, season, and simmer for 5 to 8 minutes.
·   In an ovenproof frying pan, brown both sides of the veal filet in the olive oil over high heat. Add salt and pepper and cook in the oven at 350°F for 10 to 15 minutes or to the desired taste.
·   Remove the flans and place on plates with the sliced the veal filet covered with sauce; add selected vegetables and garnish with fresh fines herbes.

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