Prepare the toast: Cut 1 slice of white sandwich bread to the size of the beef tenderloin using a round cutter. Toast it in the oven, toaster, or in a skillet as you prefer. Set aside for plating.

Cook the beef: Melt 1 tablespoon (15 g) of butter in a hot skillet. Sear the beef tenderloin for 3 minutes on each side until nicely browned, basting with the butter. Take the meat out of the fridge 30 minutes before cooking to avoid temperature shock. Season with a pinch of fine salt and a pinch of white pepper.

Make the sauce: Remove excess fat from the skillet after cooking the beef. Deglaze with 1 tablespoon plus 1 teaspoon (18 ml) of Madeira or Port, scraping up the browned bits. Add 3 1/2 tablespoons (50 ml) of veal stock and let it reduce gently. Stir in a little butter or some shavings of foie gras to thicken. Adjust seasoning with salt and pepper.

Prepare the foie gras: Lightly sear 1 slice of raw foie gras in a skillet for a creamy texture, or use a thinly sliced piece of block foie gras. Set aside for plating.

To serve: Place the toast on a plate, top with the beef tenderloin, then add the slice of foie gras. Spoon the reduced sauce (Madeira/veal stock) over the top. Garnish with parsley or chervil and, if desired, thin slices of truffle. Serve and enjoy immediately.