Historical recipes

  • Time

    35 minutes

  • Difficulty

    Medium

  • Course

    Second Courses

  • Italian Region

    Marche

Ingredients

Servings 6

  • beef fillet

For every slice

  • ⅜ oz butter
  • 1 slice foie gras, fresh
  • 2 slices black truffle
  • 1 slice sandwich bread
  • 1 tablespoon Madera wine

Preparation

25 minutes preparation + 10 minutes cooking

Tie up the fillet slices with string so that they retain their round shape while cooking: Brown in butter until medium-rare, then remove the string.

Fry in oil and butter the slices of bread; arrange a tournedos on each bread slice, put the foie gras slice on top and garnish with the truffle shavings previously sautéed in butter.

Pour the Madera wine into the meat cooking juices and reduce; drizzle this reduction over the tournedos when ready to serve.