Veal Medallions with Foie Gras & Grapes

Before starting this Veal Medaiilons with Foie Gras and Grapes recipe, make sure you have organised all the necessary ingredients.

Trim the veal fillets. In a saucepan, heat a little olive oil and brown the trimmings. The veal chunks should be golden. if you managed to get bones from your butcher, crush them and add them to the trimmings.

Cut the carrot, celery and onion into a mirepoix, and add to the trimmings. Sweat for a few minutes.

Skim the fat and baste with the chicken stock. Add the bouquet garni.

Cook for 1 or 1.5 hours on a gentle boil.

In a separate saucepan, pour the sugar and 15cl of white wine.

When the mixture starts boiling...

... add the grapes. Cover with a lid and take the pan away from the heat. For the most meticulous cooks: Peel each grape and remove the seeds, using a small pick.

Cut the veal fillet into medallions. Make 2 per person. Repeat the same operation with the foie gras.

In a non-stick frying pan, heat some oil and butter.

Cook the veal medallions.

When one side is golden, flip them over. Make sure they are not overcooked.

Transfer onto a plate and keep warm.

In another non-tick frying pan, cook the foie gras without using any fat...

... on both sides.

Place on paper towel to absorb the fat excess.

Caramelize the cooking juices in the pan used to cook the medallions.

Skim the fat and deglaze with white wine.

Reduce again for a few minutes.

Moisten with chicken stock, prepared beforehand, pouring it directly in the pan through a fine sieve or chinois.

Reduce slightly.

Sift the sauce using a fine sieve or a chinois.

Add the butter and whisk to give the sauce a creamier consistency. Keep warm. Make sure the preparation is no longer boiling.

Drain the grapes...

... and sauté in a non-stick frying pan...

... with a generous knob of butter.

Brown on all sides.

Arrange the veal medallions on the plate. Serve 2 medallions per person. Place a sliced of pan-fried foie gras on top.

Harmoniously arrange the grapes on the plate and coat with sauce. Garnish with a few chives leaves. This delicious recipe should be served hot.