Veal Steak Rossini (Veal & seared Foie Gras)

1.       Boil the potatoes for 12-15 minutes.

2.       Add 1 tablespoon butter to a sauté pan and sauté potatoes until coloured.

3.       Season the potatoes with salt and pepper and keep warm.

4.       Season veal steaks with salt and pepper

5.       Add 1 tablespoon butter to sauté pan at high heat until melted.

6.       Add veal steaks to the pan and cook for two minutes per side, turning only once. Remove to a plate and keep them warm.

7.       Cut 4 slices of foie gras, approximately 1.5cm width, and sear in a very hot, dry skillet for about 30 seconds on each side.

8.       Add the foie gras slices on the top of the veal fillet, season with salt and pepper, and serve.

Kali Orexi!