Beef fillet, foie gras, parsley purée and Madeira sauce
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This beef fillet recipe from Chris Horridge has a real touch of luxury about it. The addition of foie gras, parsley purée and sweet Madeira beautifully compliments the succulent beef, which is cooked until nicely caramelised. This is a wonderful recipe to pull out for romantic occasions, or for a hearty main course while having dinner with friends.
First published in 2015
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Ingredients
Metric
Imperial
Beef
- 4 beef fillets, each weighing 160g
- 1 tbsp of olive oil
- 10g of butter
- salt
- black pepper
Madeira sauce
To plate
- 200g of wild mushrooms
- 60g of butter
- 400g of spinach
- 4 slices of foie gras
- 1 tbsp of sherry vinegar
- 50g of watercress shoots
SAVE RECIPE
Equipment
- Food processor or blender
- Fine sieve
Method
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
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
10
To plate, sauté the mushrooms in 50g of butter until just cooked
- 200g of wild mushrooms
- 50g of butter
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
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