Tournedos à Rossini

Croutons

1. 1 Croutons from sandwich bread: if the bread slices are very fresh, let them dry a little in a warm oven that has already been turned off, but do not let them toast. Place the clarified butter in a skillet, covering the whole surface generously. Over very low heat, once the butter starts to warm, add the bread rounds; flip them as soon as they brown on the butter side, so the other side browns too.
2. 2 It is important that only the surface of the bread is firm and slightly crispy, and that the butter does not darken. Keep warm.

Fresh foie gras

1. 3 Cut into escalopes 3 to 4 millimeters thick. Season with salt and black pepper, dredge in flour and remove the excess. Place a little clarified butter in a skillet and cook the escalopes over moderate heat, turning once.

Preserved foie gras

1. 4 Cut into slices about the same size as the tournedos and keep warm.

Tournedos

1. 5 In another skillet, add the butter and oil and let it heat well until it starts to smoke slightly. Add the tournedos seasoned with salt and black pepper and cook for 5 minutes. Then flip and cook for 5 more minutes, to the desired doneness.
2. 6 Remove immediately from the skillet and place on hot plates.

1. 7 On 4 hot, shallow plates, place the croutons in the center; on top of them the tournedos, with the twine removed; and on the tournedos the foie gras.
2. 8 Drizzle with hot Madeira sauce and serve immediately.