Simple Way to Make Award-winning Filet mignon de veau farci au foie gras et chataignes

Hello everybody, it is Jim, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Easiest Way to Make Favorite Filet mignon de veau farci au foie gras et chataignes. One of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Filet mignon de veau farci au foie gras et chataignes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Filet mignon de veau farci au foie gras et chataignes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must prepare a few components. You can have Filet mignon de veau farci au foie gras et chataignes using 6 ingredients and 4 steps. Here is how you can achieve it.

Vue sur l'émission météo à la carte de France 3 le 11/12/18. J'ai testé cette recette pour les fêtes, elle a été approuvée à l'unanimité. Par contre j'ai zappé de prendre une photo.

Ingredients and spices that need to be Make ready to make Filet mignon de veau farci au foie gras et chataignes:

1. 600 g filet de veau
2. 150 g blanc de volaille
3. 60 g foie gras frais
4. 120 g châtaignes
5. 1 œuf
6. 10 cl crème liquide

Instructions to make to make Filet mignon de veau farci au foie gras et chataignes

1. 1/ Dans une poêle, faire revenir les parures du veau et quelques os afin d'obtenir un jus. Déglacer au vin blanc et laisser bouillir. 2/ Ajouter une carotte, un oignon, un bouquet garni et un peu d'eau. Couvrir et laisser cuire pendant 45 minutes.
2. 3/ Ouvrir le filet de veau en portefeuille (dans la longueur pour qu'il soit le plus à plat possible). 4/ Préparer la farce avec un blanc de volaille et du foie gras. Ajouter un œuf pour le liant et mixer le tout. 5/ Étaler la farce sur la viande et ajouter des morceaux de châtaignes (perso je n'en ai pas mis dedans car je n'aime pas ça).
3. Rouler délicatement le veau farci et le ficeler. Cuire 20 minutes dans un four à 190°. 7/ Filtrer le jus de la parure et des os. Incorporer la crème 8/ Lorsque le filet de veau farci est cuit, le détailler en médaillons.
4. Je l'ai servi avec des châtaignes.

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