Filet Mignon of Tuna and Duck Foie Gras from Chef Patrick O’Connell

Filet Mignon of Tuna and Duck Foie Gras from Chef Patrick O’Connell

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This luxurious dish combines seared onions, tuna, and foie gras with silky wine-butter sauce. Make the sauce first
and keep it warm; once you start cooking the onions, the dish develops quickly, and the crisp seared tuna and foie gras need to be served immediately.