Step 1

Preheat the oven to 200°C/gas mark 6.

Step 2

Make beef stock by roasting bones, beef shank, and oxtail for 30 minutes. Brown onions in a dry pan.

Step 3

Combine all ingredients in a large pan, simmer, skim scum, and cook for 3 hours.

Step 4

Ladle the broth through a fine sieve, yielding 2–2.5 l of stock.

Step 5

Make Madeira gravy by softening shallots in butter, adding Madeira, and reducing to a glaze.

Step 6

Add 1 pound of beef stock, reduce by three-quarters, whisk in butter, and season.

Step 7

Prepare toast by frying it in butter until golden.

Step 8

Season and cook the steaks for 3 minutes on each side, then let them rest.

Step 9

Clean the skillet, and sear foie gras for 1 minute on each side.

Step 10

Place steak on toast, add foie gras, and top with sliced truffle. Heat Madeira gravy and pour over to serve.