This haute cuisine French dish was originally made with truffle slices but large mushroom caps are less expensive and look just as attractive, especially when they are fluted.
ingredients
serves 4
4 thin slices white bread
4 ounce pate de foie gras or mousse de foie gras
4 large mushroom caps
5 tbsp butter
2 tsp vegetable oil
4 fillet steaks, about 1 inch. thick
3 - 4 tbsp Madeira or port
1/2 cup beef stock
watercress, to garnish
method
1. Cut the bread into rounds about the same diameter as the steaks, using a large round cutter or by cutting into squares, then cutting off the corners. Toast the bread and spread with the foie gras, dividing it evenly. Place the bread on warmed plates.
2. Flute the mushroom caps using the edge of a knife blade. Melt about 1 tbsp of the butter and saute the mushrooms until golden. Transfer the mushrooms to a plate and keep warm.
3. In the same pan, melt another 1 tbsp of the butter with the oil, swirling to combine. When the butter just begins to brown, add the steaks and cook for 6 - 8 minutes, turning once, until cooked as preferred (medium-rare meat will still be slightly soft when pressed, medium will be springy and well-done firm). Place the steaks on the bread and top with the cooked mushroom caps.
4. Add the Madeira or port to the pan and boil for 20 - 30 seconds. Add the stock and boil until reduced by three-quarters. Swirl in the remaining butter. Pour a little sauce over each steak, then garnish with sprigs of watercress.
