@user8410411146142: Season beef tenderloin with salt and pepper, then sear in a hot pan with butter and thyme. Rest the steaks while quickly browning slices of foie gras. Toast brioche in butter and reduce Madeira wine with beef stock to make a glossy sauce. Set each steak on brioche, top with foie gras, drizzle with sauce, and garnish with truffle.

user8410411146142

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Saturday 24 October 2026 05:38:40 GMT