Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 4 fillet steaks, weighing 200 g/7 oz each
  • 4 croûtons (same size as the base of the steak)
  • 90 g/3 oz pâté de foie gras in thin slices
  • 1 black truffle, peel and cut 4 slices, chop the rest
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 100 ml/ fl oz Madeira or Marsala
  • 200 ml/7 fl oz stock
  • salt and freshly ground black pepper


    Heat the olive oil and butter in a frying pan, when foaming add the steaks. Cook over a strong heat, until medium or rare, as preferred. Season with salt and freshly ground black pepper. Remove from the pan and keep warm.

    Drain the butter and oil from the pan and deglaze with the Madeira or Marsala, add the stock and reduce by one-third, skimming off any impurities. Strain the sauce and add the chopped truffle.

    While the sauce is reducing, fry the 4 croûtons in butter. Put on each a slice of pâté de foie gras the same size as the croûton. Place under a hot grill for 2 minutes.

    Place the steaks on top of the croûtons, a slice of truffle on top and pour the sauce over steaks.