Tournedos Alla Rossini

Preparation:

Preparation: Brown the fillets in the butter, leaving them rare but with a golden surface, salt and pepper and keep warm. Add the butter to the cooking juices of the fillets and toss in the slices of bread, remove them and heat the sliced truffle in the same pan. Cut the foie gras into slices of the same shape as the fillets. Put the fillets on the sandwich, then the foie gras, then the truffle. Allow the Madeira to evaporate in the cooking juices, adding some butter and whisking, then pouring over the tournedos.