Ingredients
6 fillet steaks
6 slices of foie gras
4 tbsp Madeira
Pinch salt and black pepper
3 tbsp stock or beef bouillon
65g butter
18-24 slices Black Summer Truffles
140ml stock or beef bouillon
1 tsp cornflour
50g butter, for deglazing
Method
- Place foie gras slices in covered dish and baste with 2 tbsp Madeira and 3 tbsp stock, 10 minutes before serving place over barely simmering water to heat through gently
- Place truffle slices in small saucepan with 2 tbsp Madeira, pinch of pepper and butter, 5 minutes before serving warm over a gentle heat
- Sauté steaks and season. Cover each steak with a warm slice of foie gras and top with slices of truffle. Keep warm while finishing the sauce
- Add 140ml of stock to fat from steaks and boil down rapidly. Add the cornflour and Madeira mixture and simmer for 1 minute. Away from the heat, swirl in 50g butter and pour sauce over the steaks and serve
