In a small skillet melt 2 Tbsp. of the butter and in this gently saute the foie gras slices.
      In a separate small skillet melt 2 Tbsp. of butter and in this fry the white bread slices until nicely browned on both sides.
      Season the tournedos with salt and pepper. In a skillet heat together 2 Tbsp. of the butuer and the olive oil and in this saute the garlic just until it beings to brown. With a slotted spoon remove and discard the garlic. Place the tournedos in the skillet and cook over a high flame so that the meat is nicely browned on the exterior and pink on the inside. Place each tournedo on a toasted bread crouton.
      In the skillet in which the meat was fried, briefly saute the truffles. On each tournedo lay a slice of the foie gras and over these distribute the truffles. Heat the pan juices and then add the brown sauce, stirring together well. Pour a small amount of the sauce over the meat and serve immediately. Serve the remaining sauce separately. (Serves 4).