Recipe courtesy of Graham Kerr

Fillet of Beef Meurice

Save Recipe
  • Level: Easy
  • Yield: 4 servings
Share This Recipe


2 pounds beef tenderloin

1 garlic clove

1/4 cup brandy

1 (10-ounce) tin champignons

Salt, black pepper to season

Clarified butter

Squeeze of lemon juice

8 ounces chicken liver pate

5/8 cup cream

1 tablespoon horseradish


  1. Cut the tenderloin into 8 by 1/2-inch thick slices, 2 per serving. Peel garlic clove. Measure Brandy and warm. Open champignons and drain. Measure cream. 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 serving dish, pour over sauce and decorate with champignons. Accompany with green beans and stuffed tomatoes.