Remove Prime beef filets and foie gras from refrigerator 20 minutes before cooking and remove from packaging.
Season the filets mignons with salt and pepper; set aside.
In a large skillet over medium heat, add the vegetable oil and sauté the filets mignons over medium high heat for 3 minutes per side , turn for medium rare to medium. Remove the filets from the skillet, set aside and keep warm.
Discard all fat from the skillet. While the skillet is still hot, add the port wine, scraping the bottom of the pan. Reduce by half.
Add the Glace de Viande, bring to a quick boil, then remove from heat and stir in the truffle butter to make a silky sauce.
Slice four ½ - ¾ inch thick slices of torchon.
Place the filet on a warmed plate, Place a foie Gras slice on top of the filet. Spoon the sauce over the tops.
