Ingredients

  • 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
  • 0.5 piece black truffle (finely chopped)
  • 1 tblsp unsalted butter
  • for the pomme maxime:
  • 4-6 large kerr pink potatoes
  • 252 g butter (clarified)

Method

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