1kg of beef fillet steak
250g of very large Agen prunes
3 spoons of oil
1 small can of foie gras mousse
1 ½ glasses of Madeira
1 spoon of flour
salt, pepper, a few watercress leaves
Split the prunes lengthwise. Remove the stone. In its place, add a spoonful of foie gras mousse. 40 minutes before serving, heat the oil in a casserole dish and cook the roasting joint. Sprinkle with flour and add the Madeira and half a glass of water. Season and cover. Leave to cook for 20 minutes. Delicately arrange the stuffed prunes in the sauce around the joint and cook for a further 10 minutes. When its time to serve, slice the joint and put the slices on a warm serving dish. Arrange the prunes around and decorate with watercress.