Fillet of beef (Marc Fosh)

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  • Serves: Up to 4 people

Method

Fillet of beef with foie gras and Pedro Ximenez sauce and a date puree

Marc Fosh's fillet of beef with foie gras and Pedro Ximenez sauce and a date puree

Serves: 4
Preparation time: 15 mins
Cooking time: 25 mins


Method

1. Pre-heat the oven to 200°C. For the sauce, soften the shallot with the butter in a medium saucepan for 2 minutes over medium heat. Add the balsamic vinegar, Pedro Ximenez and cream. Cook until boiled down a little and thickened.

2. Add the foie gras and blend in the pan to form a sauce using the Braun Multiquick 7’s cordless hand blender. Once blended, transfer to a bowl until needed.

3. For the date puree, place all the ingredients in a different saucepan over a gentle flame and cook for 8 minutes. When cooked, pour into the Braun Multiquick 7’s cordless hand blender large chopper accessory and pulse several times to form a puree.

4. Season the steaks with salt and pepper. Heat a spoonful of olive oil in a large non- stick frying pan over a high temperature. Cook the steaks for about 3 minutes for medium, turning them once to seal all over. Cook for a further 1 minute for well done or 1 minute less for rare.

5. Remove from the pan and place the steaks on a shallow baking tray and bake in the pre-heated oven for about 5 minutes. Season with salt and pepper and serve with foie gras-Pedro Ximenez sauce and a puree of dates.

Marc Fosh’s tip

Almost all leftover meats can be put in the appliance and then mixed with a little bit of mayonnaise, eggs and spices to make a sandwich spread.

This recipe was prepared using the Braun Multiquick 7's cordless hand blender with its large chopper accessory.

Ingredients

• 4 fillet steaks, 180g each
• 1 tsp olive oil
• Salt and pepper to season

Ingredients for foie gras and Pedro Ximenez sauce
• 1 tsp butter
• 1 large shallot, chopped
• 3 tbsp Pedro Ximenez sherry
• 200g foie gras
• 250ml cream
• 2 tsp balsamic vinegar
• Salt and pepper to season

Ingredients for date puree
• 120g dates, stoned
• 200ml water
• 1⁄2 tsp anise
• Salt and pepper to season

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