Tournedos Rossini

Method

1. 1 Cut the bread into round slices, then fry in butter for 3 minutes until golden brown and crispy on both sides.
2. 2 Season the beef tenderloin with salt and pepper, sear in butter for 3 minutes on each side, then let it rest.
3. 3 Sear the foie gras slices over high heat for 45 seconds on each side, without adding oil.
4. 4 Pour the red wine into a saucepan and simmer for 5 minutes until it reduces by half to make a sauce.
5. 5 Stack the bread, beef tenderloin, and foie gras on top of each other, then drizzle with sauce and sprinkle with grated truffle.