> Recipes > Beef fillet

Beef fillet, foie gras, parsley purée and Madeira sauce

Beef fillet, foie gras, parsley purée and Madeira sauce

Beef fillet, foie gras, parsley purée and Madeira sauce

PT2H

Why not try?

1
For the parsley purée separate the stalks from the leaves. Bring the water to the boil and cook the stalks for 3 minutes
  • 195g of parsley
  • 70ml of water
2
Add the leaves and cook for a further 3 minutes. Refresh in ice water. Strain, retaining all the water in a separate saucepan. Press well with a ladle to extract as much water as possible
3
Weigh 80g of parsley, add the oil and salt and blitz for 2 minutes in a blender. Pass through a very fine sieve
  • 30ml of olive oil
  • 1.5g of salt
4
For the Madeira sauce combine the vinegar, port and Madeira, bring to a boil and cook until reduced by half. Add the chicken stock
  • 300ml of Madeira
  • 20ml of sherry vinegar
  • 100ml of port
  • 300ml of brown chicken stock
5
Bring to the boil again and reduce to the consistency of a sauce. Add the thyme and cook for 5 minutes
  • 1 sprig of thyme
6
Finish with the Madeira to taste. Pass through a fine sieve. Keep warm
  • 2 tbsp of Madeira, to finish
7
For the beef remove the meat from the fridge 1 hour before cooking it
  • 4 beef fillets
8
Heat a frying pan and cook the beef fillets on a high heat in 1 tablespoon of oil, colouring them evenly all over. Add a knob of butter and continue to cook until nicely caramelised. This will take about 5 minutes.
  • 1 tbsp of olive oil
  • 10g of butter
9
Season the beef with salt and pepper and remove from the frying pan. Rest on a plate with all the cooking juices
  • salt
  • black pepper
10
To plate, sauté the mushrooms in 50g of butter until just cooked
  • 200g of wild mushrooms
  • 50g of butter
11
Sweat the spinach in the remaining butter, drain well pressing between cloths to soak up the excess water
  • 400g of spinach
  • 10g of butter
12
Pan fry the foie gras in a dry, super hot pan. When coloured on both sides sprinkle over the xeres vinegar. Season with salt and rest on their sides in the cooking pan
  • 4 slices of foie gras
  • salt
  • 1 tbsp of sherry vinegar
13
Place a small mound of the spinach in the centre of each plate, spoon the mushrooms around. Place the beef fillet on top followed by the foie gras. Top with a quenelle of warmed parsley purée. Sprinkle watercress around and spoon over the sauce
  • 50g of watercress shoots

Ingredients

Metric

Imperial

Beef

Parsley purée

Madeira sauce

To plate

Comments ()

Beef fillet, foie gras, parsley purée and Madeira sauce

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...