• 2 filets mignons, about 5 ounces each
  • Salt and black pepper
  • ¼ cup fond de veau (veal stock) or 1 tablespoon veal demi-glace (available in fine food markets) mixed with 3 tablespoons water
  • 1 tablespoon truffle juice
  • 1 teaspoon chopped black truffles
  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • 2 slices French bread, trimmed to the shape of the filets mignons
  • 2 slices fresh foie gras, about 2 ounces each
  • 2 tablespoons Madeira
  • 2 thin slices black truffle


    step 1

    combine fist five ingredients in a larg bowel; set it aside

    step 2

    combine sugar and cornstarch in a small saucepan;gradually whisk in 1/2 cup water,orange juice and lemon juice until blended.

    step 3

    Bring sugar mixture to a boil, whisking constantly, over medium heat. Boil,whisking for one minuit

    step 4

    pour mixture over fruit,tossing gently to coat.Cover and chill for 4 hours.