– recipe courtesy of La Castile, Mississauga
2 filet mignons, about 6 ounces each
Salt and black pepper
1⁄4 cup (60 mL) fond de veau (veal stock)
2 tbsp (30 mL) butter
2 slices French bread, trimmed to the shape of the filets mignons
2 slices fresh foie gras, about 2 ounces each
2 tbsp (30 mL) Madeira
2 thin slices black truffle
Season meat with salt and pepper. Grill filets to desired level of doneness (3 to 4 minutes on each side). Using a skillet and high heat, saute the foie gras slices in a touch of butter, for about 90 seconds on each side and put one slice on each of the filets. Discard all fat from the skillet. While the skillet is still hot, add the Madeira, scraping the bottom of the pan. Add the veal stock mixture, bring to a quick boil, then remove from heat and stir in a knob of butter to make a silky sauce. Season with salt and pepper to taste. On each of two plates, place the croutons in the centre and top with the filet mignon and foie gras. Garnish with a slice of truffle on the top. Spoon the sauce over and around.
TIP: If you cannot find veal stock replace with 1 tbsp (15 mL) veal demi-glace mixed with 3 tbsp (45 mL) water. You can find veal demi-glace in fine food shops.