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Export 21 ingredients for grocery delivery
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.
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