Beef fillet, foie gras, parsley purée and Madeira sauce

by Chris Horridge
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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

Cooking Sauces

  • 300ml of brown chicken stock

Fruit & Vegetables

Delicatessen