Served with Seared Foie Gras, Pomme Maxime and Madeira Jus
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.
