Prepare the beef: Using a sharp knife make an incision in the side of each beef portion to form a small, deep pocket in each. Mix together the foie gras trimmings and chopped truffle and season lightly with salt and freshly ground pepper. Divide the foie gras and truffle mixture between the pockets. Wrap a slice of prosciutto around each beef portion to hold the foie gras and truffle in place during cooking. Tie with a piece of twine. Pre-heat the oven to 200°C.
In a heavy-based frying pan, heat the oil. Season the beef with salt and freshly ground pepper, place in the pan and cook for 4 minutes. Turn and cook a further 4 minutes until medium-rare. (If you cook the beef past medium-rare, the foie gras will render down and seep out during cooking). Remove the beef from the pan and allow to rest in a warm place for 10 minutes before serving.
Gently warm the sauce Perigeux over a low heat. Reheat the creamed spinach. Warm through the potato gallettes in the oven. Heat a non-stick, heavy-pan based pan on a high heat. Season the foie gras all over with salt and freshly ground pepper, and depending on the thickness, sear for 10 - 15 seconds on each side. The outside should be evenly seared, whilst the centre should remain pink. Remove from the pan with a spatula and place a slice of seared foie gras on top of the beef, topped with a slice of truffle.
© 2005 Liam Tomlin. All rights reserved.