Recipe: A tournedos dressed by the southwest

1/ Melt a knob of butter in a pan and place the bread slice. Turn it regularly. It will crust over taking on a nice golden color. Set aside on a baking dish.
2/ In the same pan, add a knob of butter. Increase the heat, place the tournedos, salt and pepper both sides, let it brown by turning it several times according to the desired cooking time. When the cooking is near completion, remove the strings and the barding. Then, brown the tournedos all around the edges.
3/ Recovery of cooking juices: Deglaze with 20 cl of Floc de Gascogne, let reduce slightly, add the rose berries, then pour the veal stock diluted in water. Let reduce. Stir to lift the juices from the bottom of the pan.
4/ Place the tournedos, very hot, on the bread slice. Top it with the slice of foie gras. Salt and pepper. Put in the oven. Turn on the grill, no more than 2 to 3 minutes.
The foie gras brings sweetness and enhances the aromas of the meat and the aroma of the truffle. Here, it's Eldorado
Serve with duchesse potatoes
The tournedos combines in itself four products eminently connoted with luxury gastronomy, Floc de Gascogne, beef fillet, foie gras and truffle