Ingredients Jump to Instructions ↓

  1. 14 pm

  2. Source: Gage and Tollner's, Brooklyn, New York

  3. "..if you want to do something a little different, is a most interesting way to serve beef fillets for a change." - Vincent Price

  4. 4 (12 ounce) fillets of beef

  5. 1 ounce slice canned pate de foie gras

  6. Butter

  7. Salt

  8. Pepper

  9. Watercress

  10. Wipe four 12-ounce fillets of beef with a damp cloth.

  11. Press a 2 inch cookie cutter into top of each fillet, cutting about halfway through. Take a sharp, pointed knife and cut out circle made by cookie cutter.

  12. Place in each indentation: a 1 ounce slice of canned pate de foie gras.

  13. Cover with cutout circle of fillet and press into place.

  14. Sprinkle each fillet with a little freshly ground pepper.

  15. Brush with melted butter.

  16. Broil to your taste and sprinkle with salt after fillets are cooked.

  17. Serve with a garnish of watercress.


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