1. Place foie gras into the freezer for 20 to 30 mins before preparation of dish
2. Season the chateaubriand with ground black pepper
3. Heat a dry non-stick frying pan on very high heat
4. Sear each surface of the chateaubriand for 10 secs
5. Chill the cooked meat in refrigerator
6. Dissolve miso paste in 1/2 cup of warm water until completely dissolved
7. Fry shallots and garlic in olive oil until fragrant
8. Add sugar until melted and slightly sticky
9. Pour the miso paste into the pan
10. Lower the heat and grate cold foie gras into the pan
11. Remove from heat once foie gras starts to dissolve

Note: do not overboil the mixture when the foie gras has been added to prevent separation of sauce