Recipe courtesy of Graham Kerr

Filet of Beef Meurice

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
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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

5/8th cup cream

1 tablespoon horseradish


  1. 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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