Beef fillet, foie gras, parsley purée and Madeira sauce
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Ingredients
Fresh Meat
Oils & Vinegars
- 31 tbsp of olive oil
- 21ml of sherry vinegar
Dairy
- 70g of butter
Store Cupboard
Salad & Fresh Herbs
Beverages
- 70ml of water
- 302ml of Madeira
- 100ml of port
Cooking Sauces
- 300ml of brown chicken stock