Beef fillet, foie gras, parsley purée and Madeira sauce
by Chris Horridge
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Ingredients
Fresh Meat
4 beef fillets, each weighing 160g
Oils & Vinegars
31 tbsp of olive oil
21ml of sherry vinegar
Dairy
70g of butter
Store Cupboard
salt
black pepper
Salad & Fresh Herbs
195g of parsley
1 sprig of thyme
50g of watercress shoots
Beverages
70ml of water
302ml of Madeira
100ml of port
Cooking Sauces
300ml of brown chicken stock
Fruit & Vegetables
200g of wild mushrooms
400g of spinach
Delicatessen
4 slices of foie gras