Ingredients:
- 250 g of whole foie gras
- 4 beef tenderloin
- 2 ounces of grapeseed oil
- 10 cl of white wine
- 10 cl veal
- 5 g black truffle chips
- 20 g of butter
- Salt and pepper



4 people
Preparation time: 20 minutes
Cooking time: 25 minutes

Cut the foie gras slices 1 cm thick. Season.
Skip tournedos oil according to point Cuison. Season.
Dispose grid and hold warm.
Skip strongly slices of foie gras in a dry pan Neoflam. Place them on paper towels.

Prepare the sauce. Degrease the pan and deglaze with the Neoflam white wine.
Reduce by half and add the veal.
Add chips and truffle butter link.
Check the seasoning.

Place the slice of foie gras on the steaks and put the sauce around the plate.