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Ingredients

• 2 8 oz. tenderloin steaks cut 1 ½ inches thick
• pancetta thinly sliced but as wide as the steak is tall
• --- The Fat---
• 4 oz. of goose foie gras
• 3 oz. of heavily seasoned but not spicey sausage
• 3 large shallots
• 3 cloves of garlic
• 1/3 cup of heavy cream
• 2 oz. of fine cognac
• 1 cup of very course bread crumbs
• 3 tbls. of butter
• fresh parsley and chives finely chopped
• salt, white pepper
• ---SAUCE---
• 3 plumb tomatoes
• 6 cloves of garlic
• 1 medium carrot
• 3 stalks of celery
• 1 medium white onion
• 3 tbls. of butter
• 1 ½ cups of Medeira
• 8 oz. of mixed wild mushrooms
• 3 ½ cups of veal stock
• 1 ½ cups of demi-glaze
• 3 more large shallots
• 1 oz. of fresh thyme.

Description

Nah, Nah, Nah Gonna Need Some Good Thyme!!!

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