4 (8-ounce) filet mignon steaks, cut from the center of beef tender loin |
4 (2-ounce) slices foie gras |
olive oil |
salt and pepper |
2 tablespoons butter |
2 tablespoons minced shallots |
1 pound fresh morel mushrooms, split in half and brushed clean |
1 tablespoons minced garlic |
2 cups red wine |
1 cup veal stock or beef broth |
2 tablespoons chopped fresh thyme |
2 tablespoons butter |
salt and pepper, to taste |