I found the following recipe for Foie Gras Pâté on the Internet. Now I can make the proper pâté to use on top of the bacon wrapped filet mignon as well as in canapés. I will report back when I have tried it.
4 oz. Foie Gras
1 strip of bacon
¼ cup diced sweet onion
1 oz. Ruby Port wine
1 oz. Mayonnaise
Salt and pepper to taste
Fry the bacon on low heat until it is crisp. Remove the bacon and set it aside, reserving the bacon grease in a small cup.
Sauté the diced onion in half of the reserved bacon grease.
When the onion pieces are golden add the port wine and cook on low heat for 3 minutes. Set the mixture aside.
Sauté the Foie Gras in the remaining reserved bacon grease to medium doneness (slightly pink inside). Set it aside.
Puree the Foie Gras, bacon and onions while still warm in a small food processor.
Add mayonnaise, salt and pepper to taste, and chill immediately. Spread the pâté into a shallow glass dish for quick chilling.
Refrigerate covered until the pâté is used.