For 4 people

Ingredients :

750 g of heart of beef fillet from Coutancie, 50 g of black truffles from Périgord, 150 g of IGP Périgord foie gras, 1 whole egg, salt, pepper, 1 handful of hay. For the dough: 500 g of flour, 20 g of coarse sea salt. For the sauce: 40 g of raw foie gras …