1, materials: New York grams of steak 250 grams, 50 grams of foie gras, 50 grams of truffle slices, 50 grams of apricot mushrooms, 50 grams of sliced shiitake mushrooms, 200 ml of broth, 50 ml of truffle oil, black pepper, salt, mustard.

2. Sauté truffle oil, amaranthus mushrooms and enoki mushrooms in olive oil, then add stock and cook for about 10 minutes, then add truffle oil and puree with a grinder.

3. Sauté the New Yorker in a pan until golden brown, then coat with truffle puree, place in the oven and bake until hot, then place the pan-fried foie gras on top of the steak and plate with fresh lettuce and dip in mustard when serving.