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Tournedos, Rossini

Cut from a two-pound piece well-trimmed tenderloin of beef six even slices, trim and neatly flatten them, season with a teaspoon salt and half teaspoon pepper, then lightly baste with oil. Arrange on broiler and broil over a brisk charcoal fire for three minutes on each side, remove and dress on a hot dish over six round pieces freshly prepared toasts. Dip a teaspoon in lukewarm water and scoop six thin pieces of pate de foie gras from a small tureen, arrange a piece on top of each filet, pour a hot Perigueux sauce over the filets, set in oven for two minutes and serve.