1. Season the Beef fillet on both side and fry in a very hot pan with a little of oil. 2 minutes on each side. Leave it to rest.
2. Cut the bread rolls in two, cut the Foie Gras terrine into thick slices, season the salad in a bowl with the vinegar, the oil and salt & pepper.
3. Thinly slice the beef. Build-up the burgers with salad on the bottom, then the Foie Gras with a little of Maldon salt and cracked pepper to add crunchiness and one or two slices of beef and maintain each one with a wooden stick.
5. Keep in the fridge. Leave it 5 minutes at room temperature before serving.