- 7 1/2 ounce [213 ml] can 'foie gras'
- 2 ounces [57 g] butter
- 3 pound [1.4 kg] beef fillet or sirloin
- Generous 1/2 cup [125 ml] Madeira wine
- Salt and pepper
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- Preheat the oven to 400°F [200°C].
- Heat the butter in a heavy deep pan or iron casserole.
- Saute; the fillet in the butter, turning it so it is lightly browned on all sides.
- Add the Madeira wine, sprinkle with salt and pepper, and roast 30 minutes.
- Slice the 'foie gras' very thinly.
- Remove the meat from the pan and let the juices boil down a little.
- Slice the meat and arrange on a platter, alternating slices of beef and 'foie gras'.
- Pour sauce over the meat.
- Serve at once.
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