Chop the onion and slice the carrot. Cut the oxtail into 2-inch pieces and pat dry with paper towels. Heat 2 tablespoons of olive oil in the skillet, add the meat and fry over high heat until brown all around. Add the onion and carrot and fry for 5 minutes. Add the tomato paste and fry briefly. Pour in the wine and enough veal stock to cover the meat and bring to a boil. Cook over low heat for about 2 hours or until the meat is very tender.
Remove the stalks from the spinach and puree the spinach with the eggs and egg yolk in the food processor until smooth. Make a well in the flour, sprinkle a few pinches of salt over the flour and pour the egg/spinach mixture into the flour. Knead for about 10 minutes to form a smooth dough. Wrap in plastic wrap and let rest in the refrigerator for 1 hour.
Remove the stalk from the mushrooms.
Chop the shallots. Heat 1 tablespoon of butter in a sauce pan and sauté the shallots over medium-high heat for about 5 minutes until soft and glassy. Add the Madeira, bring to a boil and reduce by half over low heat. Add 250 ml of veal stock, bring to a boil and reduce by half again. Pour the sauce through a fine sieve, return to the pan and reserve until later.
Remove the meat from the liquid and allow to cool. Meanwhile, run the dough through the machine according to the pasta machine manufacturer's instructions and make thin long strips. Place a piece of dough on a floured work surface and every 6 inches, spoon half a teaspoon of meat. Around the meat, brush the dough with a little water, place a second piece of dough on top and press well all around the meat, squeezing out as much air as possible. Using the small cutter, cut out ravioli. Make 20 ravioli.
Using the large cutter, cut out 4 nice round croutons from the bread. Heat two tablespoons of butter in a non-stick frying pan and fry the croutons for about 5 minutes over medium heat until golden brown.
Heat three tablespoons of olive oil in another large frying pan and fry the tournedos with the whole garlic cloves, thyme and bay leaf on high heat all around until brown. Add 1 tablespoon of butter and fry the meat medium-rare, basting constantly.
At the same time, heat another skillet, add 2 tablespoons of olive oil or butter and fry the foie gras until nice and golden brown. Heat another skillet and fry the mushrooms over high heat for 3 minutes al dente. Meanwhile, cook the ravioli in boiling salted water for about 2 minutes.
Heat the Madeira sauce and while whisking with a whisk, off the heat, add 50 grams of ice-cold butter cube by cube and stir until a thick, smooth sauce forms.
First place a crouton on four warm plates, place the tournedos on top. Place the foie gras on top and shave 5 slices of truffle over each plate. Place the mushrooms and ravioli around them and finally pour the nice full rich Madeira sauce over them.
