- 6 filets mignons (2 1/2 pounds)
- 1/2 teaspoon each of salt and pepper
- 1 tablespoon each of butter and vegetable oil
- 2 cloves garlic, sliced
- 6 foie gras (goose liver) medallions
- 6 cooked artichoke hearts, quartered
- 6 slices black truffle (optional)
- 2 tablespoons butter
- 3 large shallots or 1/2 onion, finely chopped
- 1 1/2 tablespoons tomato paste
- 1 bay leaf
- 1 sprig fresh rosemary
- 1/2 cup each of cognac, Madeira and red wine
- 3 cups homemade beef stock
- Salt and pepper
- 3/4 cup melted unsalted butter
- 6 medium baking potatoes, peeled and very thinly sliced
- 1 teaspoon each of salt and pepper
- In saucepan, melt 1 tablespoon of the butter over medium heat; add shallots and cook, stirring often, for 5 minutes or until softened.
- Stir in tomato paste, bay leaf and rosemary until well combined. Stir in cognac, Madeira and red wine; bring to boil.
- Boil for 10 minutes or until reduced to about 1/2 cup. Stir in beef stock. Boil for 15 minutes or until reduced to about 1 cup.
- Strain into clean pot set over low heat and whisk in remaining butter. Season to taste. Keep warm.
- Brush 11-inch oven-proof skillet with enough melted butter to coat. Arrange potatoes in overlapping circles, brushing each layer with enough butter to coat; sprinkle each layer with some of the salt and pepper; press top layer gently down.
- Place pan over medium-high heat for about 10 minutes or until bottom is browned.
- Cover and bake in 450Â°F oven for 15 minutes or until potatoes are tender and lightly browned on top.
- Broil for 1 to 2 minutes or until brown and crisp. Let stand for 5 minutes.
- Meanwhile, sprinkle meat with salt and pepper. In large skillet, melt butter with vegetable oil over medium heat; add garlic and cook, stirring often, for 2 minutes; increase heat to medium-high and add filets mignons.
- Cook, turning once, for 10-12 minutes or until well-browned but still pink in middle.
- Remove from pan and let stand, tented with foil, for about 5 minutes. Wipe out pan and return to high heat.
- Add foie gras and cook for 30 seconds per side or until golden brown. Remove from pan and reserve. Gently toss artichokes in pan juices and cook for 2 minutes or until heated through.
- Cut cooked potato round into 6 portions and place 1 piece, upside down, on each of 6 heated plates; top with a filet mignon, followed by a slice of foie gras and a truffle slice (if using).
- Ladle sauce around edge of plate; garnish with artichokes.
Tips: It is better to use two skillets to cook the meat than to crowd the filets