Slice beautiful slices of bread and brown them in the oven.
Brown the tournedos in a pan with a knob of butter. Keep the tournedos warm.
Slice the slices of foie gras then brown them in the pan that was used to cook the tournedos.
Deglaze the pan with the Madeira and truffle juice .
On the slices of toasted bread, place the foie gras, then the tournedos and truffle cut into thin strips. Baste everything with the cooking juices.