DIRECTIONS:
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Cook steaks in butter to your own taste and remove to a warmed platter.
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In the same butter, sauce mushroom caps gently for 5 minutes.
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Prepare 4 slices of buttered toast (crust removed).
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Add 4 neat slices of pate de foie gras and 1 minced truffle to the meat
pan, and heat very gently.
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Place the foie gras on the toast, and top with steak and a bit of minced
truffle.
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Keep warm.
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Deglaze the pan by adding the bouillon and sherry, and scraping down all
the good brown bits of meat from the sides of the pan.
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Blend it all as smoothly as possible, add mushrooms, and pour over the
beef.
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