Ingredients for Four Portions

4 150g Beef Tenderloin
4 30g Fresh Foie Gras
100g Carrots
100g Celeriac
4 Large Shallots
1 clove Garlic
1 Small Onion
100g Spinach
0.5 Litre Beef Stock
Salt, Pepper

Method

• Peel and chop the carrot , celeriac ,onion and garlic.
• Bring all to the boil and simmer until all the contents are soft
• Drain well and mash with a potato masher ,season well and put to one side in a warm place.
• Roast the whole shallots (skin still on) in a hot oven (180') for approx 10 minutes, Remove and allow to cool slightly.
• Pan fry the steaks to required degree and place on a bed of sautéed spinach
• In a non stick pan quickly sear the seasoned foie gras until golden brown on either side (approx 1 minute on each side) place the foie gras on top of the steak
• Cut the shallot lengthways but not through the root and open out like a flower
• Finally spoon the carrot and celeriac puree onto the plate.
• Reduce the beef stock until sauce consistency and pour over the meat.
• This dish can be served with any potato of choice

Ingredients for 1 Large Cake, 12 Portions

425 Grams Dark chocolate
0.5 Litre Whipped Cream
60 Grams Liquid glucose
60 Grams Caster sugar
60 Grams Water
2 Gelatine leaves
150 Grams Fresh Raspberry

Method

• For the chocolate, use a very good bitter chocolate
• The one I am using is at 73% Cocoa. Suggested brand: Valrhona
• Soak the gelatine leave in cold water to soften them.
• Combine Glucose, sugar and water. Bring to boil, set aside.
• Add the soaked gelatine leaves, stir well
• Break up the chocolate into small pieces and add them to the mixture. Whisking well till melted. Do not put it back on the heat.
• Leave it to cool down. Meanwhile whisk the cream.
• When the chocolate mixture has coolen down, gently fold in the whipped cream. Set aside
• Use a cake circle for this cake. Lay the bottom with a thin layer of sponge. Can be a plain sponge or a chocolate flavoured sponge
• Sprinkle the fresh raspberries on the bottom of the cake, pour over the chocolate mixture. Using a palette knife to make sure the top is smooth.

Serving Suggestion

I like to serve this accompanied by the following suggestions. Being quite rich, it is nice to have something a bit sharp or sour to serve with it.

• Raspberry coulis
• Mixed berry compote
• Raspberry compote
• Sour cherry compote