Beef Fillet Recipe With Foie Gras, Madeira Sauce
This is the ultimate beef fillet recipe, created by top chef Chris Horridge. The beef is complemented perfectly by a Madeira sauce and parsley purée
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Cooking tools:
- Blender
- Fine-mesh sieve
- Skillet
- Saucepan
- Oven
- Stove
- Chef's knife
- Cutting board
- Tongs
- Whisk
- Spoon
- Plate
Ingredients
- 4 beef fillets, each weighing 160g
- 1 tbsp of olive oil
- 10g of butter
- salt
- black pepper
- 195g of parsley
- 70ml of water
- 30ml of olive oil
- 1.5g of salt
- 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
- 200g of wild mushrooms
- 60g of butter
- 400g of spinach
- 4 slices of foie gras
- 1 tbsp of sherry vinegar
- 50g of watercress shoots
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