Mike Robinson's toothsome take on a traditional French treatment for beef fillet makes a stunning dish for a special supper
By Mike Robinson
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 25 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 3 tbsp duck fat, melted
  • 1.5 kg fillet of beef, in one piece
  • 12 small potatoes, peeled
  • 2 slices foie gras, cooked
  • 2 slices crusty bread
  • 8 young carrots, ends trimmed
  • 3 courgettes, thickly sliced

For the sauce:

  • 60 g butter
  • 1 onion, finely chopped
  • 1 tbsp tomato purée
  • 1 tbsp balsamic vinegar
  • 2 tbsp red wine
  • 2 tbsp armagnac


1. Set the oven to 220°C/gas 7. Heat the duck fat in a large frying pan over a high heat and fry the beef for 1-2 minutes on all sides to seal and brown. Transfer to a roasting pan and cook for 30 minutes per kilo for medium rare.

2. Gently fry the potatoes in the duck fat for 3-4 minutes and then scatter them around the beef in the roasting pan to cook with the beef, reserving the duck fat.

3. Cook the carrots and courgettes in plenty of boiling salted water.

4. In the same frying pan as you used to fry the potatoes, gently fry the slices of foie gras for 2-3 minutes, until golden. Remove and fry the bread. Place the foie gras on the bread.

5. To make the sauce, melt half the butter in a separate frying pan and gently fry the onions over a medium heat until softened. Stir in the tomato puree. Add the balsamic vinegar and the red wine, stirring well to incorporate any sticky bits from the sides of the pan.

6. Stir in the Armagnac and bubble the mixture for 2-3 minutes to reduce it. Stir in the remaining butter. Serve immediately with the roast beef and all the accompaniments.

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