Step 1

Toast the rounds of bread. Butter while warm and season with salt and pepper.

Step 2

Preheat oven to 375 F (190 C). Heat 2 tablespoons (30 ml) butter in a skillet 1-2 minutes, until it turns a hazelnut colour. Preheat a second pan for the foie gras over medium high heat.

Step 3

Add the tenderloins to the skillet and fry 3 minutes on both sides to brown. Finish in oven for 6-7 minutes, until cooked to desired doneness. Let rest 5 minutes.

Step 4

Meanwhile, cook the foie gras in the second pan, season the slices with salt and pepper, then dry-sear for just a short time on each side, until crisp outside and just cooked through (taking care not to render out the fat). Set aside with the steaks. Keep warm.

Step 5

While the steaks are resting and the foie gras is searing, make the sauce: return the skillet used for the tenderloins to the heat, add marsala, bring to a boil (scraping up any stuck bits), and reduce by half.

Step 6

Add red peppercorns and cream, swirl in pan, then reduce by half.

Step 7

Add flat leaf parsley. Stir and cook for a few minutes until thickened and a sauce has formed.

Step 8

Place a rested steak on top of each toasted bread slice. Place a warm piece of foie gras on top of each steak. Pour the sauce over top to finish.Buon appetito!