Ingredients (for 4 people)
1 tablespoon of butter
4 slices of foie gras (duck or goose) approximately 80g each
4 slices of white bread, without the crust, toasted, of the same size as the meat
4 beef tournedos
1 table spoon of olive oil
3 garlic cloves, finely sliced
1/2 cup of brown demi-glace sauce (your own recipe or see below)
2 sliced truffles (for those who can afford it) or mushrooms of your choice

Direction
In a hot frying pan mix the butter and the oil; season the tournedos with salt and pepper and fry rapidly to seal.
In another stickfree pan, rapidly fry the slices of duck liver, and place on absorbent paper.
Braise the truffles (if you use them) in a little butter with a spoonful of Madeira wine. Add the brown sauce and let simmer for approximately three minutes. Keep hot.

Brown Sauce: In the pan, deglaze the meat with three drops of Port, two of brandy two of Madeira and three ounces of veal stock. Allow to reduce.
Prepare the plates by placing the tournedos with the slice of fois gras and the truffles on top, on a slice of bread. Cover everything in sauce. Serve immediately.