|Tournedos||4 , cut 1 1/2 inch thick|
|Bacon slices||4 (Narrow)|
|Fat||1 Tablespoon (For Frying)|
|Pate de fois gras slice||1|
|Goose liver piece||1 Small|
Beat tournedos very slightly with a meat hammer, then push together so that they are round in shape.
Wrap outside edge with a bacon slice and secure with string.
Heat a small amount of fat in a heavy skillet and add tournedos.
Saute 3 to 4 minutes on each side; season with salt and pepper. (If desired, the tournedos may be placed under broiler heat and cooked to personal taste.)
Transfer to a heated platter.