Beef Filets with Foie Gras and Truffles

Ingredients

• 3 tbsp. clarified butter
• 4 (1/2''-thick) slices baguette
• 4 oz. fresh foie gras, cut into 2'' rounds about 1/2'' thick
• Salt and freshly ground black pepper
• 4 (6-oz.) beef filets, at room temperature
• 1⁄2 cup madeira
• 2 cups rich veal stock or beef stock
• 6 oz. demi-glace
• 8 tbsp. butter, cut into pieces
• 1 (1-oz.) black truffle, thinly sliced

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