If the foie gras comes like this, cut it into pieces, wrap each piece and store in the chilled (near zero) compartment of your refrigerator or in the freezer.
Generously salt and pepper the filet and foie gras. Leave the meat out until it comes to room temperature.
Dust the foie gras lightly with flour through a tea strainer or fine mesh sieve. Refrigerate until it's time to cook it.
We'll use two pans at once. Pan fry the filet pieces in 1 tablespoon of olive oil and butter, and drizzle soy sauce at the end on the hot surface of the pan.
Pan fry the foie gras with a little olive oil and butter for 2 to 3 minutes per side. Take it out; the sauce will be made with the fat left in the pan.
Leave 1 tablespoon of the fat in the foie gras pan and wipe the rest. Add the sauce ingredients and simmer rapidly to reduce. Pour the sauce over the foie gras and filet to serve.
Story Behind this Recipe
I bought fresh foie gras imported directly from France and a block of veal filet. The instructions said it would be delicious simply sautéed, so I added soy sauce to make French cuisine in my family's style.
Warm the serving plates, and you can enjoy this dish as you would at a restaurant. We like soy sauce in our house so I used a little bit for both the filet and the foie gras, but the foie gras may be better with a slightly sweet sauce, so adjust the amount of sugar to taste.