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1
Season the filets mignons with salt and pepper; set aside.
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2
In a small bowl, combine the veal stock or demi-glace, truffle juice and chopped truffles; set aside.
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3
In a large skillet over medium heat, melt a third of the butter with the oil and quickly fry the slices of bread until lightly browned on both sides; remove and set aside.
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4
Add another third of the butter to the skillet, and saute the filets mignons over high heat for 4 minutes a side for rare or 5 minutes a side for medium-rare.
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5
Remove the filets from the skillet, set aside and keep warm.
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6
Using the same skillet and high heat, saute the foie gras slices 90 seconds on each side and put 1 slice on each of the filets.
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7
Discard all fat from the skillet.
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8
While the skillet is still hot, add the Madeira, scraping the bottom of the pan.
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9
Add the veal stock mixture, bring to a quick boil, then remove from heat and stir in the remaining butter to make a silky sauce.
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10
Season with salt and pepper to taste.
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11
On each of two plates, place the croutons in the center and top with the filet mignon and foie gras.
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12
Garnish with a slice of truffle on the top.
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13
Spoon the sauce over and around.
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14
Serve hot.
