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- 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:**
- Serve immediately, possibly accompanied by green vegetables or sautéed potatoes.
This rich and flavorful dish is perfect for a special occasion. Enjoy!
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