Gage and Tollner's Filet Mignon Caesar Augustus

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

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

4 (12 ounce) fillets of beef

1 ounce slice canned pate de foie gras

Butter

Salt

Pepper

Watercress

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

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.

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

Cover with cutout circle of fillet and press into place.

Sprinkle each fillet with a little freshly ground pepper.

Brush with melted butter.

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

Serve with a garnish of watercress.