- 4 tournedos (200-gramx)
- 4 foie gras (x duck, slices, 80 to 100 g per piece)
- 1 truffle (or chanterelles, 40 to 50 g)
- 2 cloves grapeseed oil
- 10 grams butter
- 2 teaspoons Madeira
- 1 teaspoon port
- 1 teaspoon cognac (brandy)
- 10 cloves (fond de veau)
- 4 cloves juice (truffle)
- 40 grams butter
- Mix the butter and grapeseed oil in a hot pan.
- Season your tournedos well, with salt and pepper. Sear the tournedos by rapidly pan-frying them over high heat. Keep the pan and its juices; you will need it shortly to make the sauce.
- Make the sauce: don’t worry if there’s no meat juices left. Let’s deglaze the pan.
- Pour 1 teaspoon of Port, 1 teaspoon of Cognac (brandy), 2 teaspoons of Madeira and 4 cl of truffle oil in the pan, and add the fond de veau. Stir well. Now let the sauce reduce. In the meantime, slice the foie gras into equal escalopes.
- If you can’t get fond de veau, use Bisto or similar... but bear in mind that fond de veau is nothing like Bisto, and that it really is a key ingredient of French cooking.
- Whether you are using truffles or chanterelles, sweat the mushrooms in a little butter and a tablespoonful of Madeira. Then, add the sauce and let it simmer for 3 minutes. Keep it hot.
- Dress the plates: place each tournedos on the plate, top it with a slice of foie gras and truffles, and pour the sauce over.
- Serve immediately