Ingredients

Method

Preheat your oven to 400°F (200°C).

Season the beef tenderloin steaks with salt and pepper. In a large ovenproof skillet, heat the vegetable oil over medium-high heat. Sear the steaks for 2-3 minutes per side, or until well browned. Transfer the skillet to the oven and cook the steaks for 5-7 minutes, or until they reach your desired level of doneness. Remove the steaks from the skillet and let them rest on a plate, covered with foil, while you prepare the sauce and other components.

3. In the same skillet, sear the foie gras slices over medium-high heat for 1-2 minutes per side, or until they are browned and slightly crispy. If using pâté de foie gras, skip this step and simply spread the pâté onto the croutons later. Transfer the foie gras slices to a plate and set aside.

In the same skillet, toast the bread slices for 1-2 minutes per side, or until they are golden and crispy. Set the croutons aside.

To make the Madeira sauce, pour off any excess fat from the skillet, leaving the browned bits at the bottom. Deglaze the skillet with the Madeira wine, scraping up the browned bits with a wooden spoon. Cook for 1-2 minutes, or until the wine is reduced by half. Stir in the demi-glace and bring the sauce to a simmer. Cook for an additional 5 minutes, or until the sauce is thickened and glossy. Whisk in the butter, then remove the skillet from the heat.

To serve, place a crouton on each plate. Top each crouton with a beef tenderloin steak, followed by a slice of foie gras or a dollop of pâté de foie gras. If using black truffle slices, place a slice on top of each foie gras. Drizzle the Madeira sauce over the top of each serving and serve immediately.