Note: stolen off internet, I have made this is the restraunt but not at home yet, thinking this weekend.
Ingredients
675g Beef fillet
1 tbsp Olive oil
For the Madeira sauce
1 tbsp Olive oil
4 Shallots, finely chopped
1 garlic clove, finely chopped
125ml Madeira
600ml beef stock
1 pinch salt and pepper
For the apple rostis
2 Maris Piper potatoes
1 cooking apples
1 pinch Nutmeg, freshly grated
1 pinch salt and pepper
8 tbsp Olive oil
4 tbsp Butter
To serve
200g fresh foie gras, sliced
4 tbsp Truffle oil
1 tsp Balsamic vinegar
1 tsp pepper
4 handfuls rocket leaves
Method
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.
Tue Dec 23, 2008 6:25 pm