FILET MIGNONS LILI

Steps:

• 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.
• 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 and keep warm.
• While the sauce is cooking, sprinkle meat with salt and pepper to taste.
• 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 to rest.
• 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.
• 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).
• Ladle sauce around edge of plate; garnish with artichokes.