Behind the Recipes

Buffalo Rossini with Truffle and Foie Gras Sauce by D'Artagnan

PREPARATION:

1. Heat 3 tablespoons of D'Artagnan veal demi glace in a small saucepan until simmering. Add the medallion of foie gras one teaspoon at a time, whisking each addition thoroughly into the demi glace to achieve a silky smooth consistency. Set aside and keep warm.

2. In a heavy skillet (preferably cast-iron), heat 2 tablespoons of olive oil over moderately high heat until hot but not smoking and sear each buffalo medallion until browned, about 1 minute per side, then transfer to a shallow baking pan. When the medallions are cool enough to handle, salt and pepper them to taste and roast in a 350 degree F oven for 2 minutes (for medium rare). Remove from the oven and let stand for about 3 minutes.

3. While the medallions are resting, season each slice of foie gras liberally on both sides with salt and pepper, then sear in a dry hot skillet about 30 seconds per side. Transfer to a paper towel and pat dry.

4. Stir the juice from the buffalo medallions into the sauce and reheat gently on the stove top. Plate each medallion, layering a slice of the seared foie gras on top. Finish by generously spooning the sauce over the medallion and foie gras. Serve immediately.

Recipe courtesy of D'Artagnan

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