meat - meat medallions, goose liver pâté, bacon recipe
t=teaspoon T=tablespoon
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Beef Medallions with Goose Pâté and Vanoma Sauce
A delicious and elegant combination. Serve with mashed potatoes.
serves 2 well
2 thick beef filet medallions or filet mignon (+- 3 cm.)
4 strips of bacon
salt and pepper
1 sm. tin of fine goose liver pâté (foie gras)
1 recipe Vanamon
Sauce
Rinse and pat dry the medallions. Grind pepper over them and give a pinch of salt, both sides.
Lightly fry the bacon in the same pan as you will cook the meat. Remove and allow to cool a little.
Encircle a medallion with the bacon and tie snugly with a little string to keep its shape.
Heat the pan hot, add the medallions and fry for two minutes. Turn and after 1 minute, lower the
heat. Continue to fry to desired doneness. Lay a thin slice of pâté on top as the second side is
cooking.
Easy doneness test: pierce the meat with a knife to midway. Immediately touch the area just
under your lip with it. If it is comfortably warm, the meat is medium.)
Allow to drain on a paper towel, gently cut and remove the string and keep warm while you make
the Vanoma Sauce in the same pan.
To serve: place a medallion on a hot plate. Pool a few spoons of Vanoma Sauce over half,
allowing it to pool around the meat. Garnish the sauce with a few crushed red berries (the kind
found in mixed peppercorns.)
Suggestion:
Make a well in a nest of potatoes and fill with peas and onions. Carrots
in Orange juice are a delicious accompaniment.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2002 Patricia Conant