In a pan sear two steaks or in medium saucepan simmer two servings of ravioli firm to the bit.
Make the foie gras sauce, in a pan by frying the following:
Two 25 gm pieces of foie gras or alternatively half a cup of liver moose.
A knob of butter.
When soften add the following and bring just to simmer only:
½ to ¾ cup cream.
½ cup chicken / veal stock (optional).
¼ cup dry white wine.
And some of the following if desired:
A splash of brandy.
A splash of liquid smoke.
A splash of soy sauce.
A few shakes of truffle powder.
On two dinner plates serve the ravioli with the sauce.
