Tournedos Lili (on Pomme Anna, with Foie Gras and Truffle)

Ingredients

• tournedos
• pomme Anna
• artichoke bottoms
• foie gras
• butter
• truffle
• Sauce Périgueux

Instructions

1. Sauté the tournedos.
2. Cut croûtons from pomme Anna with a plain round cutter and set a tournedos on each.
3. Sauté rounds of foie gras in butter and set one in each artichoke bottom.
4. Lay a slice of truffle on the foie gras, and place an artichoke bottom on each tournedos.
5. Serve with Sauce Périgueux, reduced and well buttered.