Beef fillet, foie gras, parsley purée and Madeira sauce

Ingredients

Fresh Meat

  • 4 beef fillets, each weighing 160g

Oils & Vinegars

  • 1 tbsp of olive oil
  • 30ml of olive oil
  • 20ml of sherry vinegar
  • 1 tbsp of sherry vinegar

Dairy

  • 10g of butter
  • 60g of butter

Store Cupboard

  • salt
  • black pepper
  • 1.5g of salt

Salad & Fresh Herbs

  • 195g of parsley
  • 1 sprig of thyme
  • 50g of watercress shoots

Beverages

  • 70ml of water
  • 300ml of Madeira
  • 100ml of port
  • 2 tbsp of Madeira, to finish

Cooking Sauces

  • 300ml of brown chicken stock

Fruit & Vegetables

  • 200g of wild mushrooms
  • 400g of spinach

Delicatessen

  • 4 slices of foie gras