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Ingredients

• 4 7oz (200 g) tournedos
• 4 escalopes raw duck, foie gras, 3 to 3½oz (100 g) each
• 1 truffle 40/50 g
• 1 1/3 tbsp (2 cl) grape seed oil
• 2 tsp (10 g) butter
• fleur de sel and pepper
• 2 2/3 tbsp (4 cl) Madeira
• 1 1/3 tbsp (2 cl) Cognac
• 7 tbsp (10 cl) demiglace veal
• 2 2/3 tbsp (4 cl) truffle juice
• 3 tbsp (40 g) butter

Description

Brush Truffles And Cut 4 Good Slices Of Truffle. Chop The Remainder Of The Truffle Heat Grape Seed Oil In Frying Pan Over High Heat Sear Tournedos In Frying Pan On First Side For 3…

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