• 300 g fillet beef
  • 250 g puff pastry
  • 130 g foie gras
  • 300 g shallots
  • 250 ml red wine
  • 250 ml beef stock
  • 200 g baby potatoes
  • 200 ml honey
  • 20 ml balsamic vinegar
  • 80 g sugar
  • 300 g clarified butter
  • 50 ml whisky
  • 2 tblsp roux (if needed)
  • mustard powder
  • chilli flakes
  • plain flour


  • For the Pastry Base: Cut into rectangle shape (exact size dependent on fillet beef diameter) lightly cut 1 cm in from edge ensuring beef will fit inside internal rectangle. Bake in oven at 200°C-220°C until it rises and is golden (15 – 20 mins).
  • For the Shallots: Peel and half 250g of shallots and fry in clarified butter and sugar over medium heat until golden add honey if needed (10 to 15 mins).
  • For the Potatoes: Cut potatoes into 8mm slices place into boiling seasoned water cook until partially cooked ( approx 10 mins ) strain and place in frying pan medium heat with clarified butter until golden, when golden flambé with whisky continue cooking until whisky has being absorbed ( approx. 10 min ).
  • For the Beef: Season and dust with mustard power, sprinkle chili flakes, sear in very hot griddle pan for approx 6 mins place in frying pan with clarified butter and into oven at 200 until medium rare 10 – 15 mins remove and let rest for at least 10 minutes.
  • For the Sauce: In small sauce pan ,clarified butter 50g of shallots fry until lightly browned add balsamic vinegar reduce then add half wine and again reduce add rest of wine reduce ( on high heat ) add beef stock and reduce add juices from rested beef season as needed add roux if needed
  • For the Foie Gras: Slice into 3 rounds fry lightly over medium heat for 3 to 4 minutes.
  • Assembly of the Dish: Place caramelised shallots into pastry (after middle has being removed) crumble goats cheese over the shallots grill very gently for 2 to 3 minutes, slice beef into 3 to 4 slices place over shallots, place fried foie gras on top of beef, sautéed potatoes served on the plate sauce served on the side (to be poured onto dish by the diner).


By Dermot Murphy for MasterChef Ireland