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Warm the butter in a frying pan and seal all sides of the turkey filet in it. Then cook the turkey filet in the oven for 45 minutes, at medium temperature. Baste it regularly so that it does not dry out.
Pour the cooking juice from the turkey and a cup of Armagnac in a saucepan. As soon as it is warm enough, add the chicken stock cube and make it melt. Then add the double cream. Stir this sauce until it gets thicker.
In the meantime, cook the pickling onions in a saucepan with a little bit of water and sugar, until they get tender.
Slice the turkey filet, put a slice of foie gras on each slice of filet, cover with sauce and serve with the pickling onions. Do not hesitate to add pan-fried mushrooms or potatoes to the plates.
This dish can be served with either a red Bordeaux wine or a rich but not too sweet white wine.
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