Recipe courtesy of Graham Kerr
Filet of Beef Meurice
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1805
- Total Fat
- 166
- Saturated Fat
- 92
- Carbohydrates
- 13
- Dietary Fiber
- 0
- Sugar
- 9
- Protein
- 59
- Cholesterol
- 843
- Sodium
- 1416
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
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
5/8th 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.