1.5 ounce Perigord Black Truffle
2 tablespoons unsalted butter
2 Tablesoons minced shallots
1/2 cup Madera wine
1 small bay leaf
5 sprigs fresh thyme, 1 for the sauce, 4 for garnish
1 cup veal demi-glace
¼ cup truffle juice
Salt and freshly ground pepper to taste
2 tablespoons Black Truffle Butter or unsalted butter, cold and diced
To make the sauce, melt a tablespoon of butter in a small saucepan. Add the shallots and cook over low heat until translucent, about 3 – 5 minutes. Add the Madera wine to the shallots and cook until the wine is reduced by half and is somewhat thickened. Add the bay leaf, thyme, and veal demi-glace and truffle juice. Reduce until slightly thickened. Strain and discard shallots. Dice half the black truffle. Whisk in the cold, cubed butter to the strained sauce a few pieces at a time. When the butter has been incorporated into the sauce, add the diced truffle. Add salt and pepper to taste. Keep the sauce warm over a double boiler for 30 minutes, allowing the black truffle flavor to permeate the sauce. Alternatively, allow the sauce to sit, covered, for 30 minutes, then gently reheat when ready to serve the dish.
Gently reheat the mashed potatoes if made ahead of time.
Season Mishima Reserve Wagyu Beef filet mignon with kosher salt and pepper. Heat a frying pan to medium high. Melt 1 tablespoon butter in the pan. Add the steaks to the pan and cook on each side about 3 minutes or until the steaks are rare to medium rare. Set aside and tent with foil to rest.
Score the foie gras with a cross-hatch pattern and generously season both sides of the foie gras with salt and pepper. Sear the foie gras in a frying pan over medium high heat, about 30 seconds on each side. Set foie gras on a paper towel.
To serve, place about 1/2 cup mashed potatoes in the middle of a heated plate. Place the filet mignon on top of the potatoes and top the filet with a piece of seared foie gras. Spoon the warm sauce over the foie gras and steak. Shave the remaining black truffle over the dish. Garnish with fresh thyme.