Tournedos Rossini

Ingredients

Cut your slices of bread and brown them in the oven or in a skillet with 40 g of olive oil; keep them warm. Slice the foie gras medallions to about 5 to 8 mm in thickness.
Heat 40 g of olive oil in a skillet over medium heat, then sear the tournedos over high heat for 3 to 4 minutes on each side until deeply browned. Once well-colored, lower the heat and continue cooking, turning occasionally until your desired doneness is reached. Just before finishing, remove the kitchen string and barding fat, and sear the edges of the steaks. Remove the tournedos and keep warm, setting the skillet aside.
Deglaze the skillet used for the steaks with the Port wine and veal stock, stirring in any foie gras trimmings leftover from slicing. Simmer to reduce, then whisk in the remaining splash of olive oil to add shine to the sauce.
Arrange the toasted bread slices onto preheated plates (warm the plates in an oven at 90°C/195°F for a few minutes). Spoon a little sauce over the bread, set a tournedo on top of each slice, and crown each with a medallion of foie gras. Generously coat everything with the hot pan sauce and serve immediately.