Fillet of beef with foie gras, a chestnut and potato gratin and port sauce Recipe

Fillet of beef served with foie gras, chestnut and bacon gratin and a port reduction.

  • Preparation
  • Cooking time
  • Rest time
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(19 votes) 3.7/5

Les ingrédients

Pour people
  • For the meat
  • Chateaubriand steak(s) 200g : 6 whole
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Sunflower oil : 25 ml
  • For the garnish(es)
  • Desiree potato(es) : 800 g
  • Cooked chestnut(s) : 100 g
  • Garlic clove(s) : 2 whole
  • Bacon cube(s) : 100 g
  • Double cream : 600 ml
  • Semi-skimmed milk : 600 ml
  • Fine salt : 6 pinch(es)
  • Uncooked foie gras : 300 g
  • Maldon salt : 6 pinch(es)
  • Red wine : 250 ml
  • Banana shallot(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • For the rest of the recipe
  • Fresh thyme : 4 sprig
  • Rosemary sprig(s) : 2 whole
  • For the sauce
  • Red port : 100 ml
  • Veal glaze : 150 ml
  • For the vegetables
  • Green bean(s) : 250 g
  • Maldon salt : 3 pinch(es)



    Preheat the oven to 180'C.

    Peel the potatoes and slice into 2mm thick slices using a mandoline or sharp knife. Peel and finely dice the garlic. Chop the chestnuts. Heat a frying pan and fry the bacon. Stir the chestnuts through and set to a side

    In a large saucepan, bring the milk and double cream to the boil. Stir in the garlic and cook for one minute. Add the potatoes to the pan and season with salt. Bring back to the boil and remove the potatoes from the pan using a slotted spoon and place in a deep baking tray. Sprinkle chestnut and bacon mix between the layers of potatoes. Pour over any remaining cream and place the tray in the oven and cook for 40 minutes until the top is golden brown. Check the potatoes are cooked using a skewer.


    Slice the shallot and the garlic clove.

    In a saucepan place the wine, shallot, garlic and herbs over a medium heat and reduce to 1/3 of its original volume.
    Add the port and reduce the liquid by 1/3 again.
    Add the veal stock and then reduce until it is the correct consistency.
    Add salt and pepper and pass through a sieve before serving.


    Cut the foie gras into six pieces approximately 1cm thick.
    Keep refrigerated until the steak is cooked.

    Season the beef with salt and black pepper. Heat a frying pan until very hot and add a splash of sunflower oil. Sear the steaks on all sides and then transfer to the oven to finish cooking. Depending on the thickness of the steaks and the degree to which you need it cooked this will take between 10 and 15 minutes. Allow the steak to rest for 5 minutes before serving.

    Whilst the steak is resting, begin to plate the dish.
    Use a stainless steel ring to cut the gratin and then place the gratin in the centre of the plate.

    Heat a frying pan until hot. Season the foie gras with Maldon sea salt and then sear the foie gras for 15 seconds on each side. Remove from the pan and finish plating the dish.
    Slice the steak and place next to the gratin. Place the foie gras on top and finish with the port sauce.


    Put a large pan of water on to boil. Add the salt and the beans and cook for two minutes, drain and serve.

Chef's tip

«Be careful not to overcook the foie gras. When it has been seared on both sides, remove from the heat and allow it to finish cooking in the pan as it cools.»

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