Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Beef tenderloin - cut into 8" By

  2. 1/2"-thk slices Salt - to taste Freshly-ground black pepper - to taste

  3. 1 Garlic clove - pressed Clarified butter - as needed

  4. 1 Tin champignons - (10 oz) - drained

  5. 1/4 cup 59ml Brandy - warmed Squeeze of lemon juice

  6. 8 oz 227g Chicken liver pate

  7. 5/8 cup 148ml Cream

  8. 1 tablespoon 15ml Horseradish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Season steaks with salt and pepper and squeeze garlic over them. Add clarified butter to frypan and when hot add steaks and sear both sides -- remove to a dish. Add champignons, pour over brandy and set alight. Add squeeze of lemon juice to champignons and then remove to a dish. Add pate to the frypan and add cream. Add horseradish and combine to form sauce. Place steaks on a serving dish, pour over sauce and decorate with champignons. This recipe yields 4 servings.


Send feedback