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1
To make the sauce: melt 1 tablespoon of the butter over medium heat; add shallots and cook, stirring often, for 5 minutes or until softened.
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2
Stir in tomato paste, bay leaf and rosemary until well combined.
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3
Stir in cognac, Madeira and red wine; bring to boil.
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4
Boil for 10 minutes or until reduced to about 1/2 cup.
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5
Stir in beef stock.
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6
Boil for 15 minutes or until reduced to about 1 cup.
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7
Strain into clean pot set over low heat and whisk in remaining butter.
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8
Season to taste and keep warm.
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9
While the sauce is cooking, sprinkle meat with salt and pepper to taste.
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10
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.
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11
Cook, turning once, for 10-12 minutes or until well-browned but still pink in middle.
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12
Remove from pan and let stand, tented with foil, for about 5 minutes to rest.
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13
Wipe out pan and return to high heat.
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14
Add foie gras and cook for 30 seconds per side or until golden brown.
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15
Remove from pan and reserve.
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16
Gently toss artichokes in pan juices and cook for 2 minutes or until heated through.
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17
To serve, place a slice of potato on each of 6 heated plates; top with a filet mignon, followed by a slice of foie gras and a truffle slice (if using).
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18
Ladle sauce around edge of plate; garnish with artichokes.
