Beef fillet, foie gras, parsley purée and Madeira sauce

by Chris Horridge
Return to Recipe
Print
servings4
2 hours

Ingredients

Beef

  • 4 beef fillets, each weighing 160g
  • 1 tbsp of olive oil
  • 10g of butter
  • salt
  • black pepper

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

  • 200g of wild mushrooms
  • 60g of butter
  • 400g of spinach
  • 4 slices of foie gras
  • 1 tbsp of sherry vinegar
  • 50g of watercress shoots

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
  • 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