Recipe
Filet Steak with Madeira Sauce & Duck Liver Pâté
Pan-seared filet steak with duck liver pâté, wilted spinach, toasted brioche and a glossy Madeira sauce for a classic dinner-party plate.
Ingredients
Method
20 mins prep25 mins cook45 mins total
Pat the steaks dry and season with salt and pepper. Leave at room temperature for 20 minutes.
Heat the oil in a heavy frying pan. Sear the steaks for 2–3 minutes per side for medium-rare, add 20g butter and baste for the final minute. Rest on a warm plate.
Add the shallot to the pan and cook for 2 minutes. Pour in the Madeira and reduce by half, then add the beef stock and simmer until glossy.
Whisk in 20g cold butter and season. Wilt the spinach in the remaining butter and toast the brioche.
Spread the brioche with duck liver pâté, top with spinach and a rested steak, then spoon over the Madeira sauce. Serve immediately.
Notes
Bring the steaks to room temperature before cooking and rest them well before serving.
About this recipe
This is rich, classic dinner-party food: tender beef, duck liver pâté, buttery brioche and wilted spinach brought together with a glossy Madeira sauce.
Cook the steaks to your preference and rest them properly. The sauce should be reduced until it coats the back of a spoon, with the pâté added just before serving so it stays soft and luxurious.
