RECIPE INGREDIENTS
For Tournedos:
1 tablespoon clarified butter
1 tablespoon light olive oil
8 tournedos, about 3/4 inch to 1 inch thick and 3 ounces each; or 4 filet mignons, 6 ounces each, cut in half crosswise to form medallions
For Sauce:
3 cups veal stock
1/2 cup Madeira wine
2 tablespoons butter
8 slices French bread, lightly toasted
8 ounces canned foie gras, cut into 8 slices
2 ounces truffles, thinly sliced or minced
4 sprigs fresh watercress, for garnish