Medallions of beef with Madeira sauce and foie gras

Ed Baines's version of a classic dish allows this luxurious treat to be largely prepared in advance, ideal for dinner parties!
By Ed Baines
Medallions of beef with Madeira sauce and foie gras
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 30 minutes plus cooling
  • Effort: medium

Ingredients

Main

  • 1 tsp olive oil
  • 700 g beef fillet, sliced into 8 even-sized medallions
  • black pepper
  • 200 g fresh foie gras
  • 4 handfuls of rocket

For the Madeira sauce:

  • 1 tbsp olive oil
  • 4 shallots, finely chopped
  • 1 clove garlic, finely chopped
  • 150 ml madeira
  • 600 ml beef stock

Method

1. To prepare the beef medallions, heat a teaspoon of olive oil in a large, heavy-based frying pan until hot. Season the beef with salt and freshly ground pepper.2. Add in the beef medallions, in batches if necessary, and fry for 1 minute on each side. Remove the beef from the pan and place each medallion on a potato rosti. Set aside to cool, then cover and chill until required.3. To make the Madeira sauce, heat the olive oil in a heavy-based frying pan. 4. Add in the shallot and garlic and fry over a low heat until softened, taking care not to brown the shallot or garlic.5. Remove the pan from direct heat and pour in the Madeira. Reduce the heat to very low, return the pan to direct heat and simmer gently until reduced by half.6. Add the beef stock to the pan and simmer gently over a low heat until reduced by half. Reserve until needed.7. Preheat the oven to 220°C/gas 7. 8. Gently heat through the Madeira sauce and simmer until required.9. Slice the foie gras into four even-sized pieces. Heat a clean, dry, heavy-based frying pan over a high heat.10. Using a palette knife, place the foie gras in the heated pan and seal on both sides very quickly. Once sealed transfer to a plate.11. Bake the beef-topped medallions in the oven for 5 minutes to heat through. 12. Transfer them to four warm serving plates, allowing 2 per serving. Top with the seared foie gras, scatter the dressed rocket around the beef and drizzle 2-3 tablespoons of the Madeira sauce over each serving.

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