Ingredients:
Beef Tenderloin 1kg
Butter 10g
Grape seed oil 1.5cl
Sea salt
freshly ground pepper
slices sof duck foie gras of 80 g each, 4 pieces
fresh truffles
Perigueux sauce:
butter 15 g
truffle juice 1.5cl
Madera wine 1.5cl
beef stock 7 cl
Heat the grapeseed oil in a an, brown tournedos 3 minutes over hih heat. Brown each side and reduce heat.
Add butter, and cook 3 minutes more for rare.
Baste the beef halfway through cooking with butter.
When the beef is cooked, transfer it to a roasting- grill.
Season with sea salt and freshly ground pepper.
Cover it with a layer of foil to rest for 5 minutes. Keep warm.
Brown the slices of foie gras 30 seconds on each side in a very hot Tefal pan. Keep warm.
Chop the remaining truffles. In a sauce pan, saute the chopped dtruffles with 15 g of butter for 3 minutes.
Deglaze with the Madera wine, reduce until dry. Moisten with beef stock and truffle juice.
Plating:
Place the tournedos in warm plates. Put slices of foie gras on top
season with sea salt and freshly ground pepper
put sauce on the sides
