Preparation:
- Season the meat with salt and pepper, and cook it gently on each side in a mixture of oil and butter for about 8 min (or more or less, depending on the thickness and desired cooking doneness).
- For the sauce: gently heat the slices of fresh truffle in butter, add the Madeira and a little reduced veal stock.
- Lightly toast the bread and place a slice in the middle of each plate. Coat with veal stock and keep warm in the oven.
- Season the foie gras and cook the escalopes quickly in a non-stick pan.
- Place one escalope of foie gras on each filet of beef (on each slice of bread), and top with the truffle sauce.
Variation: the truffle sauce can also be made with truffle juice , as a culinary aid, for a more intense truffle flavor.
You can alternatively use truffle peelings for the sauce, and decorate with slices of fresh truffle or black summer truffle carpaccio.
Food and wine pairing : Red wines such as Hermitage, Aloxe-Corton from Burgundy, Margaux, Pomerol, Saint-Emilion Grand-Cru, Saint-Julien, or Minervois.
Ingredients:
For 4 people:
- 4 pieces of 140 gr beef tenderloin per person
- 10 gr butter
- 2 tablespoons of oil
- 150 gr of foie gras (4 escallops)
- salt, pepper
- 4 large pieces of gourmet bread, no crust
- 120 gr of black truffle or black summer truffle carpaccio.
- 20 gr butter
- 4 cl of Madeira wine
- 150 ml reduced veal stock