Medallions of Beef with Madeira Sauce and Foie Gras

Beef medallions and warm foie gras are poised atop crisp apple rosti and drizzled with Madeira sauce in Ed Baines' tasty dish
By Ed Baines
Medallions of Beef with Madeira Sauce and Foie Gras
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 10 minutes
  • Effort: medium



  • 675 g beef fillet
  • 1 tbsp olive oil

For the Madeira sauce

  • 1 tbsp olive oil
  • 4 shallots, finely chopped
  • 1 clove garlic, finely chopped
  • 125 ml madeira
  • 600 ml beef stock
  • 1 pinches salt and black pepper

For the apple rostis

  • 2 Maris Piper potatoes
  • 1 cooking apples
  • 1 pinches nutmeg, freshly grated
  • 1 pinches salt and black pepper
  • 8 tbsp olive oil
  • 4 tbsp butter

To serve

  • 200 g fresh foie gras
  • 4 tbsp truffle oil
  • 1 tsp balsamic vinegar
  • 1 tsp pepper
  • 4 handfuls rocket


1. Wrap the beef in food-grade cling film, leaving both the disc shapes at either end uncovered. Cut the beef fillet vertically to make 8 equal-sized medallions. Heat a frying pan, add the oil and when hot, seal the beef fillets for a minute on each side. Remove, snip off the cling film with a pair of kitchen scissors and keep warm.

2. For the sauce, heat the olive oil in a saucepan over a medium heat and pour in any beef juices from the frying pan. Add the shallots and garlic and cook for 1-2 minutes. Pour in the Madeira, simmer and reduce by half - about 3-5 minutes. Add the beef stock and cook down until reduced by half - another 15 minutes or so. Season to taste.

3. Meanwhile make the rostis; peel and grate the potatoes and apple, and squeeze out any excess water. Place in a mixing bowl with a pinch of nutmeg, salt and pepper; stir to combine.

4. In a medium-sized frying pan, heat 2 tablespoons of the olive oil and 1 tablespoon of butter. Add a quarter of the rosti mixture to the pan, pushing it down firmly. Fry for 4-5 minutes on each side and leave to rest on kitchen paper. Repeat the process, using more oil and butter,  to make three more rostis.

5. Heat 1 tablespoon of the truffle oil in a frying pan, sear the foie gras for a few seconds, before removing. Mix the juices left in the pan with the remaining truffle oil, balsamic vinegar and a twist of pepper. Toss the rocket leaves with this dressing.

6. Place each rosti in the centre of a plate and top with 2 medallions and the sliced foie gras. Finish with a bundle of dressed rocket leaves and drizzle over the Madeira sauce.

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