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Mignons of Beef, Immacule

Neatly trim a two-pound piece filet of beef, cut it in six even filets and season with a teaspoon salt and half teaspoon pepper. Thoroughly heat a tablespoon melted butter in frying pan, add the mignons, briskly cook for three minutes on each side, lift up and keep hot. Prepare six round toasts, two inches in diameter and half inch thick, butter on both sides, place on a tin and set in oven until a nice golden colour. Remove, spread a teaspoon pate de foie gras over each, dress on a hot dish, place mignons and spread evenly a Bearnaise sauce over them, place two thin strips truffles cross-like over all and serve.