• In a small saucepan, add the demi-glace concentrate and beef stock and simmer for 6 minutes until well combined.
• Meanwhile, melt 2 tablespoons of butter in a skillet over medium heat and toast each side of the bread to create a toasted crouton.
• Season your filet mignons with salt and pepper.
• Remove the bread from the pan then sear your steaks in the skillet over medium-high heat.
• Add 2 tablespoons butter to the pan and baste the steak with the melted butter until your steak reaches your desired internal temperature.
• Remove the steaks and allow them to rest.
• Next, add a handful of spinach into the skillet, mixing it with the butter and brown bits from the steak. Cook until the spinach is wilted.
• Remove the spinach from the pan and add the sliced foie gras to sear the top and bottom.

Plating Instructions

• Add the bread crouton to the bottom of the plate.
• Top with a spoonful of the wilted spinach.
• Then, top with the filet mignon.
• Add a slice of foie gras to the top.
• Drizzle with the demi-glace sauce.
• Garnish with fresh herbs, if desired.