Filet of Beef Meurice

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 pounds beef tenderloin, cut into 8x1/2 inch thick slices
  • Salt, black pepper to season
  • 1 garlic clove, pressed
  • Clarified butter
  • 1 10 ounce tin champignons, drained
  • 1/4 cup brandy, warmed
  • Squeeze lemon juice
  • 8 ounces chicken liver pate
  • 5/8 th cup cream
  • 1 tablespoon horseradish
Directions

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.


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