For the parsley purée separate the stalks from the leaves. Bring the water to the boil and cook the stalks for 3 minutes

Add the leaves and cook for a further 3 minutes. Refresh in ice water. Strain, retaining all the water in a separate saucepan. Press well with a ladle to extract as much water as possible

Weigh 80g of parsley, add the oil and salt and blitz for 2 minutes in a blender. Pass through a very fine sieve

For the Madeira sauce combine the vinegar, port and Madeira, bring to a boil and cook until reduced by half. Add the chicken stock

Bring to the boil again and reduce to the consistency of a sauce. Add the thyme and cook for 5 minutes

Finish with the Madeira to taste. Pass through a fine sieve. Keep warm

For the beef remove the meat from the fridge 1 hour before cooking it

Heat a frying pan and cook the beef fillets on a high heat in 1 tablespoon of oil, colouring them evenly all over. Add a knob of butter and continue to cook until nicely caramelised. This will take about 5 minutes.

Season the beef with salt and pepper and remove from the frying pan. Rest on a plate with all the cooking juices

To plate, sauté the mushrooms in 50g of butter until just cooked

Sweat the spinach in the remaining butter, drain well pressing between cloths to soak up the excess water

Pan fry the foie gras in a dry, super hot pan. When coloured on both sides sprinkle over the xeres vinegar. Season with salt and rest on their sides in the cooking pan

Place a small mound of the spinach in the centre of each plate, spoon the mushrooms around. Place the beef fillet on top followed by the foie gras. Top with a quenelle of warmed parsley purée. Sprinkle watercress around and spoon over the sauce