Instructions: Cook steaks in butter to your own taste, and remove to a warmed platter. In the same butter, saute mushroom caps gently for 5 minutes. Prepare 4 slices of buttered toast (crusts removed).

Add 4 neat slices of pate de foie gras and 1 minced truffle to the meat pan, and heat very gently. Place the foie gras on the toast, and top with steak and a bit of minced truffle. Keep warm.

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. Blend it all as smoothly as possible, add mushrooms, and pour over the beef.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.