Tournedos of Fillet Beef

Served with Seared Foie Gras, Pomme Maxime and Madeira Jus


  • for the beef:
  • 4 pieces of beef fillet sliced 4cm thick
  • 4 tblsp olive oil
  • salt and freshly ground pepper
  • 4 pieces duck foie gras (50g each)
  • 4 slices black truffle
  • for the madeira sauce:
  • 2 large shallots (finely sliced)
  • 1 garlic clove (finely sliced)
  • 1 large bouquet garni (1 sprig of flat leaf parsley, thyme, bay leaf, green of leek and celery stalk)
  • 200 ml madeira wine
  • 2 tblsp cognac
  • 300 ml fresh beef stock
  • 0.50 piece black truffle (finely chopped)
  • 1 tblsp unsalted butter
  • for the pomme maxime:
  • 4-6 large kerr pink potatoes
  • 252 g butter (clarified)


  1. To Begin:
  2. Heat a packet of unsalted butter until the butter has melted.
  3. Take off the heat and skim off the top foamy layer and discard. Pour the remaining clear layer into a separate container.
  4. This is the clarified butter.
  5. Stop pouring just before the solids come to the surface. The solids are white in colour and can be discarded.
  6. For the Pomme Maxine:
  7. Core the centre of the potatoes with a potato cutter.
  8. The cutter should be 30mm in diameter.
  9. Slice the top and bottom of the core with a knife to remove any of the skin.
  10. Slice the core with a meat slicer to a thickness of 2-3mm.
  11. Drop the slices into warm clarified butter.
  12. Take a 100mm metal tartlet mould and line the mould with the potato slices.
  13. Pack them close together, otherwise they will fall apart during cooking, don’t forget to season between each layer.
  14. When you have 2-3 layers built up you can pour a small bit of the butter over the potatoes.
  15. Cook the moulds over a medium heat until you can see that the potato is golden brown on the bottom.
  16. Turn the mould upside down and re-insert the pomme maxime.
  17. Cook the other side exactly the same as the first.
  18. When ready take out of the mould and set on a baking tray.
  19. Cook in an oven at 180°C for 10-15 minutes to cook fully through. Set aside in a warm place
  20. For the Madeira Sauce:
  21. Heat large pot up with some olive oil and sauté the shallots until translucent.
  22. Add the garlic and cook for a further minute. Add the bouquet garni, madeira and cognac.
  23. Increase the heat to high and reduce by half. Add the beef stock and reduce by half.
  24. When the sauce has a beautiful glaze it is ready.
  25. If the sauce is still very thin, reduce it until you achieve the perfect sauce consistency.
  26. Add the butter and whisk in for a glossy finish.
  27. Add the chopped truffle also.
  28. Set aside and keep warm.
  29. For the Fillet Steak:
  30. Heat a griddle pan up to high.
  31. Season the fillet steak with salt and pepper and rub on some olive oil. Place on the pan and leave untouched for 3 ½ minutes.
  32. Turn over and cook for a further 3½ minutes.
  33. Take out of the pan and wrap in tin foil to rest for 5 minutes.
  34. Leave in a warm place. This will be for a rare-medium steak.
  35. For the Foie Gras:
  36. Slice the raw foie gras into a manageable section.
  37. De-vein with a fish bone tweezers.
  38. Heat a small frying pan with no oil.
  39. Place the foie gras into the pan and cook for 30 seconds, turn over and cook for another 30 seconds.
  40. The foie gras should be nicely coloured on both sides. There is no need for oil as the foie gras contains a lot of fat.
  41. Take out of the pan and set aside.
  42. To Serve:
  43. Place the pomme maxime in the centre of the plate.
  44. Put beef fillet on top and place the foie gras on top.
  45. Drizzle the truffle madeira sauce on top and around the plate.
  46. Enjoy.


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