Cooking time (including preparation ) 35 mins. Serves 6.
Ingredients
6 Tournedos of beef
4 oz Unsalted butter
6 Slices white bread
1 Tablespoon vegetable oil
2 Fluid ozs. Madeira or Marsala wine, or brown sherry.
1/4 Pint Espagnole sauce
1/4 Pint brown stock
Salt and Pepper
To Garnish
6 Slices pate de foie gras
6 Slices of sliced truffle (large flat mushrooms make a possible substitute)
Method
Trim the bread to fit the beef senza ornamenti. Heat the oil and 2 oz of butter in a large skillet and fry bread till golden. Drain and keep hot. Fry the tournedos in 1 oz butter for a few minutes on each side. Remove from pan and keep warm. Add the wine to the beef juices poco a poco, bring to a crescendo and then simmer until the liquor reduces. Blend in the Espagnole sauce and the stock. Leave the ensemble to simmer gently, uncovered, until it thickens. In a fresh pan heat the remaining butter and fry the fois gras con fuoco. Remove and keep warm. Now sauté the truffles affettuosamente.
To Serve
Place the bread circles on a warm dish and cover with the tournedos of beef. Next, place a slice of fois gras on each, followed by a slice of truffle. Pour enough sauce around the dish to cover the bread. Serve the remaining sauce with a selection of seasonal vegetables, improvvisato.
