Ingredients (serves 4):
– 4 beef tournedos (about 150-200 g each)
– 4 slices of foie gras (about 50 g each)
– 4 slices of white bread, lightly toasted
– 100 g black truffles (or truffle paste if unavailable)
– 50 ml Madeira or Port wine
– 50 ml veal stock
– 50 g butter
– Salt and pepper
### Instructions:
1. **Prepare the ingredients:**
– Take the tournedos out of the refrigerator to bring them to room temperature before cooking.
– Wash and dry the truffles if using fresh truffles, then slice them thinly.
– Lightly toast the slices of bread and set them aside.
2. **Cook the tournedos:**
– In a skillet, melt 25 g of butter over medium-high heat.
– Season the tournedos with salt and pepper on both sides.
– Cook the tournedos in the skillet for about 3-4 minutes on each side for medium-rare. Adjust the cooking time according to your preference (more or less cooked).
– Once cooked, remove the tournedos from the skillet and let them rest under a sheet of aluminum foil.
3. **Cook the foie gras:**
– In the same skillet (add a bit more butter if necessary), cook the slices of foie gras for about 1-2 minutes on each side. They should be golden on the outside but still slightly soft on the inside.
– Remove the slices of foie gras from the skillet and set them aside.
4. **Prepare the sauce:**
– Deglaze the skillet with the Madeira or Port wine. Let it reduce slightly for 1-2 minutes.
– Add the veal stock and cook until the sauce thickens slightly.
– Incorporate the truffles or truffle paste and let simmer over low heat for a few minutes.
5. **Assemble the dish:**
– Place a slice of toasted bread on each plate.
– Place a tournedos on each slice of bread.
– Top each tournedos with a slice of foie gras.
– Drizzle with the truffle sauce.
6. **Finishing and serving:**
