Beef fillet, foie gras, parsley purée and Madeira sauce


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Parsley purée

  • 195g of parsley
  • 70ml of water
  • 30ml of olive oil
  • 1.5g of salt

Madeira sauce

  • 20ml of sherry vinegar
  • 300ml of Madeira
  • 100ml of port
  • 300ml of brown chicken stock
  • 1 sprig of thyme
  • 2 tbsp of Madeira, to finish

To plate

For the parsley purée separate the stalks from the leaves. Bring the water to the boil and cook the stalks for 3 minutes
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
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
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
Bring to the boil again and reduce to the consistency of a sauce. Add the thyme and cook for 5 minutes
Finish with the Madeira to taste. Pass through a fine sieve. Keep warm
  • 2 tbsp of Madeira, to finish
For the beef remove the meat from the fridge 1 hour before cooking it
Heat a frying pan and cook the beef fillets on a high heat in 1 tbsp 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
Season the beef with salt and pepper and remove from the frying pan. Rest on a plate with all the cooking juices
To plate, sauté the mushrooms in 50g of butter until just cooked
Sweat the spinach in the remaining butter, drain well pressing between cloths to soak up the excess water
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
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
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