Step 1: Season the beef fillet with salt and pepper and sear it in a hot pan until browned.
Step 2: In a separate pan, sear the foie gras until golden brown on both sides.
Step 3: In a saucepan, combine Madeira wine and beef stock. Reduce until thickened. Whisk in butter.
Step 4: Serve the beef fillet topped with foie gras and drizzle with the Madeira sauce.
