Beef Fillet, Foie Gras, Parsley Purée and Madeira Sauce

GREAT BRITISH CHEFS
21Ingredients
65Minutes

Ingredients

US|METRIC
  • 4 beef fillets (each weighing 160g)
  • 1 olive oil (tbsp of)
  • 10 grams butter
  • salt
  • black pepper
  • 195 grams parsley
  • 70 water (ml of)
  • 30 olive oil (ml of)
  • 1.5 grams salt
  • 20 sherry vinegar (ml of)
  • 300 Madeira (ml of)
  • 100 port (ml of)
  • 300 brown chicken stock (ml of)
  • 1 sprig thyme
  • 2 Madeira (tbsp of, to finish)
  • 200 grams wild mushrooms
  • 60 grams butter
  • 400 grams spinach
  • 4 slices foie gras
  • 1 sherry vinegar (tbsp of)
  • 50 grams watercress (shoots)
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